INGREDIENTS

INSTRUCTIONS

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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