French wheat baguettes

Yield: 24 Servings

Measure Ingredient
1 pack Dry yeast
1 teaspoon Sugar
1½ cup Warm water, divided, 105 to 115 degrees
3¼ cup Bread flour
1 cup Whole-wheat flour
1½ teaspoon Salt
Vegetable cooking spray
1 tablespoon Cornmeal

Dissolve yeast and sugar in ½ cup warm water in a small bowl; let stand 5 minutes.

Place bread flour, whole-wheat flour, and salt in food processor, and pulse 4 times or until blended. With processor on, slowly add yeast mixture and remaining 1 cup warm water through food chute; process until dough leaves sides of bowl and forms a ball. Process 15 additional seconds.

Turn the dough out onto a lightly floured surface, and knead 3 or 4 times.

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.

Punch the dough down, and turn out onto a lightly floured surface; knead 3 or 4 times. Cover and let rest 5 minutes. Divide the dough in half, and roll each portion into a 17 x 9-inch rectangle. Roll up each rectangle, starting with a long edge, pressing firmly to eliminate air pockets; pinch ends to seal. Place each roll, seam side down, in an 18-inch-long baguette pan coated with cooking spray and sprinkled with cornmeal. Cover and let rise 45 minutes or until doubled in bulk.

Uncover the dough; using a sharp knife, make 6 diagonal cuts ¼ inch deep across top of loaves. Spray loaves with water. Bake at 400 degrees for 25 minutes or until loaves sound hollow when tapped. Remove from pans; cool on wire racks. Yield: 2 loaves, 12 servings per loaf.

Per serving: 87 Calories; 0g Fat (4% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 135mg Sodium NOTES : To make in 9 x 5-inch loaf pans, roll dough into 2 (14 x 8-inch) rectangles; roll up into loaves. Let rise until doubled. Bake at 375 degrees for 35 minutes.

Recipe by: Cooking Light, Nov/Dec 1994, page 138 Posted to MC-Recipe Digest V1 #423 by igor@... on Jan 28, 1997.

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