PREP: 40 minutes RISE: 1 hour 35 minutes BAKE: 28 minutes at 375°F STAND: 10 minutes MAKES: 4 baguettes

French Baguettes

What You’ll Need

5½ to 6 cups all-purpose flour

2 pkg. active dry yeast

1½ tsp. salt

2 cups warm water (120°F to 130°F)

Cornmeal

1 egg white, lightly beaten

1 Tbsp. water

How to Make It

1. In a large mixing bowl stir together 2 cups of the flour, the yeast, and salt. Add the 2 cups warm water to the flour mixture. Beat with a mixer on low to medium 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total); shape into a ball. Place in a lightly greased bowl, turning to grease dough surface. Cover; let rise until double in size (about 1 hour).

3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into four portions. Cover; let rest 10 minutes. Meanwhile, lightly grease two baking sheets or four baguette pans; sprinkle greased baking sheets with cornmeal.

4. Roll each portion of the dough into a 14×5-inch to 16×5-inch rectangle. Roll up, starting from a long side; seal well. If desired, pinch and slightly pull ends to taper them. Place shaped dough, seam sides down, on prepared baking sheets or baguette pans. In a small bowl stir together egg white and the 1 Tbsp. water. Brush some of the egg white mixture over loaf tops. Let rise until nearly double in size (35 to 45 minutes).

5. Preheat oven to 375°F. Using a sharp knife, make three or four diagonal cuts about ¼ inch deep across each loaf top. Bake 20 minutes. Brush again with some of the egg white mixture. Bake 8 to 10 minutes more or until bread sounds hollow when lightly tapped. Immediately remove bread from baking sheets. Cool on wire racks.

PER 2 SLICES: 92 cal., 0 g fat, 0 mg chol., 128 mg sodium, 19 g carb., 1 g fiber, 3 g pro.