KitchenAid KP26M1XCE5 Instructions And Recipes Manual page 156

Herb Garlic Baguettes
1 package active dry
yeast
1 teaspoon sugar
cup warm water
(105°F to 115°F)
3_-3_ cups all-purpose
flour
1 tablespoon chopped
fresh basil or 1
teaspoon dried basil
2 teaspoons chopped
fresh oregano or V_
teaspoon dried leaf
oregano
2 teaspoons chopped
fresh thyme or
teaspoon dried leaf
thyme
1 teaspoon fresh
minced garlic"
? teaspoon salt
cup cold water
1 egg
? teaspoon water
Dissolve yeast and sugar in warm water.
Place 3Y4cups flour, basil, oregano, thyme, garlic,
and salt in bowl. Attach bowl and PowerKnead
TM
Spiral 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 ¼ cup 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, 1Y_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 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 lY_ hours, or until doubled in
bulk.
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 IoaO.
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.
69