66
Herb Garlic Baguettes
1 package active dry
yeast
1 teaspoon (5 ml)
sugar
1
⁄4 cup (60 ml) warm
water (105°F to
115°F [40°C to
46°C])
3
1
⁄4
-3
1
⁄2
cups (780-830 ml)
all-purpose flour
1tablespoon (15 ml)
chopped fresh basil
or 1 teaspoon (5 ml)
dried basil
2 teaspoons (10 ml)
chopped fresh
oregano or
1
⁄2
teaspoon (2 ml)
dried leaf oregano
2 teaspoons (10 ml)
chopped fresh
thyme or
1
⁄2 teaspoon
(2 ml) dried leaf
thyme
1 teaspoon (5 ml)
fresh minced garlic
1 teaspoon (5 ml) salt
3
⁄4 cup (175 ml) cold
water
1 egg
1 teaspoon (5 ml)
water
Dissolve yeast and sugar in warm water.
Place 3
1
⁄4
cups (780 ml) 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
1
⁄4 cup (60 ml) flour. Knead
on Speed 2 about 3 minutes, or until dough is
smooth and elastic.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, 1
1
⁄2 to
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 12-inch
(30 cm) 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 (5 ml)
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
1
1
⁄
2 hours, or until doubled in bulk.
Brush top of each baguette again with egg mixture.
Bake at 450°F (232°C) for 15 to 18 minutes, or until
deep golden brown. Remove from pans and cool on
wire racks.
Yield: 36 servings (18 slices per loaf).
Tip: Freeze up to 2 weeks. Thaw at room
temperature. Wrap loosely with foil. Heat at 375°F
(191°C) 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.
