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Herb Garlic Baguettes
1 package active dry
yeast
1 teaspoon sugar
cup warm water
(105°F to 115°F)
3_-37Z cups all-purpose
flour
1 tablespoon chopped
fresh basil or 1
teaspoon dried basil
2 teaspoons chopped
fresh oregano or V_
teaspoon dried leaf
oregano
2 teaspoons chopped
fresh thyme or
teaspoon dried leaf
thyme
1 teaspoon fresh
minced garlic"
7 teaspoon salt
cup cold water
1 egg
7 teaspoon water
Dissolve yeast and sugar in warm water.
Place 3_/4cups flour, basil, oregano, thyme, garlic,
and salt in bowl. Attach bowl and dough hook to
mixer. Turn to Speed 2 and mix 30 seconds. Stop
and scrape bowl.
Continuing on Speed 2, slowly add yeast mixture
and cold water, mixing about 30 seconds. If dough
is sticky, add remaining _/4cup flour. Knead on
Speed 2 about 3 minutes, or until dough is smooth
and elastic.
Cover. Let rise in warm place, free from draft, 1_5to
2 hours, or until doubled in size.
On lightly floured surface, punch dough down
several times to remove all air bubbles. Divide
dough in half. Shape each half into a 12dnch long
loaf. Place each loaf on greased baking sheet or in
greased baguette pans. With sharp knife, make 3 to
4 shallow diagonal slices in top of dough. Beat egg
and 1 teaspoon water together with a fork. Brush
each baguette with egg mixture. Cover with
greased plastic wrap. Let rise in warm place, free
from draft, about 1 to lY_ hours, or until doubled in
bulk.
Brush top of each baguette again with egg mixture.
Bake at 450°F for 15 to 18 minutes, or until deep
golden brown. Remove from pans and cool on wire
racks.
Yield: 36 servings (18 slices per Ioa0.
Tip: Freeze up to 2 weeks. Thaw at room
temperature. Wrap loosely with foil. Heat at
375°F for 10 to 15 minutes.
Per serving: About 45 cal, 1 g pro, 9 g carb,
0 g fat, 6 mg chol, 62 mg sod.
69
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