#1554 - Baguette Bread

(by Shirley McNevich)

(makes 3 loaves)
4 cups flour
1 TBSP yeast
1 1/2 tsp. salt
2 cups water (warm but not hot)

In a large bowl add flour and salt--stir. In a separate bowl add yeast and warm water--stir. Add half of the flour mixture from the other bowl to the yeast mixture--work with your hands until dough forms. Cover the top of the dough bowl with a tea towel and let it sit on your counter for 3 hours. At this point, the dough will be triple the size it was when you covered it. Remove the tea towel and start adding the other half of the flour mixture to the dough--keep working it with your hands until all flour has been used. Flour your counter, then place the dough on top of the flour. Use your hands to knead the dough for 10 minutes (no less). Spray the inside of a bowl with Pam, then place the dough in the oiled bowl and cover it with a tea towel. Let the dough rise for 1 hour. After one hour, cut the dough into three equal sized pieces, form each into a baguette loaf shape, and place them on a cookie sheet. Once they are on the cookie sheets, let them sit for 20 minutes. Preheat oven to 450 degrees and place a bowl of water on a separate cookie sheet in the oven. Place the cookie sheets with the bread doughs into the oven. Bake at 450 degrees for 15 minutes, then remove the bowl of water. After removing the bowl of water bake the bread for 10 minutes longer or until golden brown. Ovens vary, so keep a close eye on them when making them for the first time. Also, the two outside loaves on the cookie sheet may get done quicker than the inside loaf.