Side Pannel
French Wheat Baguettes
Ingredients List
- 1 pk Dry yeast
- 1 ts Sugar
- 1 1/2 c Warm water, divided, 105 to
- -115 degrees
- 3 1/4 c Bread flour
- 1 c Whole-wheat flour
- 1 1/2 ts Salt
- Vegetable cooking spray
- 1 tb Cornmeal
Directions
Dissolve yeast and sugar in 1/2 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 1/4 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.
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 1/4 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.
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