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Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
		Veg06	1	servings

INGREDIENTS

INSTRUCTIONS

NONE
I use pizza dough to make great, hearty baguettes for my bruschetta and
grilled vegetable sandwiches. To yield two 9-inch baguettes, follow the
recipe for pizza dough (see separate recipe) up to the point at which the
dough has risen for an hour, to double its original size.
Transfer the dough to a work surface that has been dusted with cornmeal.
Knead the dough for about 5 minutes, until elastic, repeatedly pushing it
away from you with the palm of your hand, then folding it over toward you,
and pushing it away again in a wavelike motion.
Cut the dough in half. With the palms of your hands, roll each piece into a
narrow rope 9 inches long. Spray a cookie sheet 3 times with light
vegetable oil cooking spray and place the dough on the sheet. Cover with a
towel and put the cookie sheet in a warm spot until the halves of dough
double in size, 30 to 40 minutes.
Toward the end of this second rise, preheat the oven to 375 degrees. With a
razor blade, make 3 diagonal slashes on the top of each baguette. Sprinkle
1 teaspoon of all-purpose flour over each. Bake for about 25 minutes, until
the baguettes are brown and sound hollow when tapped. Transfer the
baguettes to a wire rack to cool.
Recipe by: In the Kitchen with Rosie, by Rosie Daley, page 74
Converted by MM_Buster v2.0l.

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