KitchenAid KP2671X Series Instructions And Recipes Manual page 80

HERB GARLIC BAGUETTES
1 package active dry
yeast
1 teaspoon sugar
⁄ cup warm water
1
4
(105°F to 115°F)
3 ⁄ -3 ⁄ cups all-purpose flour
1 1
4 2
1 tablespoon chopped
fresh basil or 1
teaspoon dried basil
2 teaspoons chopped fresh
oregano or ⁄
1
2
dried leaf oregano
2 teaspoons chopped fresh
thyme or ⁄ teaspoon
1
2
dried leaf thyme
1 teaspoon fresh minced
garlic
1 teaspoon salt
⁄ cup cold water
3
4
1 egg
1 teaspoon water
Dissolve yeast and sugar in warm water.
Place 3
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
teaspoon
Speed 2 about 3 minutes, or until dough is smooth
and elastic.
Cover. Let rise in warm place, free from draft, 1
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 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 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
Brush top of each baguette again with egg mixture.
Bake at 450°F 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 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.
⁄ cups flour, basil, oregano, thyme, garlic,
1
4
⁄
1
4
⁄ hours, or until doubled in bulk.
1
2
78
cup flour. Knead on
⁄ to
1
2