Baguette

When Ben and I were in London we used to grab baguettes from the local grocer daily. I liked to eat them plain. Well, these do not taste the same but say the word "baguette" and I'm a fan. This recipe was pretty easy and they tasted great....This bread freezes great too. I brushed mine with butter but I think next time I'd brush them with olive oil. Either way would probably be good.

Baguette

1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt

In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top.

In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes. (I did this by hand because I don't have a Kitchen Aid or Bosch.)

Cut in half and then shape into 2 baguettes. To make them smooth and pretty, roll each half of dough into rectangle and roll up lengthwise. Pinch the edges to seal and place on lightly greased cookie sheet (or silpat) with seam down. Cover and let it rise for 30 minutes.

Preheat oven to 450 degrees. With a very sharp knife gently make a slash down the length of each baguette. This will give it that authentic look. Pour water in a cookie sheet and place it on the bottom rack of the oven. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter (or olive oil).