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Recipe by Oxmoor House January 1994

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Recipe Summary

cook:
20 mins
total:
20 mins
Yield:
28 (1-inch) slices.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 1/2 cups flour, sugar, salt, and yeast; stir. Gradually add water to flour mixture, beating at low speed of an electric mixer. Beat an additional 2 minutes at medium speed. Stir in enough of the remaining 1 1/4 cups flour to make a soft dough.

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  • Sprinkle 1 tablespoon flour over work surface. Turn dough out; knead until smooth and elastic (about 8 to 10 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  • Sprinkle remaining 1 tablespoon flour over work surface. Punch dough down; turn out onto floured surface, and knead 4 or 5 times. Divide dough in half. Roll 1 portion of dough into a 15- x 7-inch rectangle. Roll up dough, starting at long side, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Repeat with remaining dough.

  • Place loaves, seam side down, in 2 French baguette pans coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Make 1/4-inch-deep slits diagonally across loaves. Brush with egg white.

  • Place a shallow pan containing 1 inch of water on bottom rack of oven; place baguette pans on top rack. Bake at 400° for 20 minutes or until loaves are golden.

Source

Light and Luscious

Nutrition Facts

52 calories; calories from fat 5%; fat 0.3g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 1.9g; carbohydrates 10.4g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 86mg; calcium 0mg.
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