Yield: 2 baguettes
|1||Recipe Individual Pizza Crust|
|Light vegetable oil cooking spray|
|2 teaspoons||All-purpose flour, divided|
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 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 taht 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 palm 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 375o.
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.
See "Individual Pizza Crust"
Source: "In the Kitchen With Rosie" by Rosie Daley, ISBN 0-679-43404-6 Typed by Debbie Antes
Submitted By JOELL ABBOTT On 04-05-95