"French Bread (Baguettes)"

From Susan Anderson

This has been one of my favorite breads to make.


INGREDIENTS
  1. 1 envelope dry yeast
  2. 1 tbls sugar
  3. 2 tsp salt
  4. 2 cups warm water
  5. 4 cups flour
  6. 1 egg (for egg wash)
DIRECTIONS
  1. In a large bowl dissolve the yeast, sugar, and salt in 2 cups of warm water. Let stand for 10 minutes.
  2. Stir in about 4 cups all-purpose flour and turn out onto floured surface.
  3. Using a pastry scraper, lift and turn dough, which will be very soft, until it coheres enough to knead. Add more flour if necessary and knead for 10 minutes or until smooth and elastic.
  4. Place in a clean bowl and cover with oiled plastic wrap and let rise for 45 minutes in a warm place.
  5. Dislodge dough from the sides of the bowl with a rubber spatula and turn out. Gently pat flat, pat with a little flour and fold in half to form a half circle, and then again to form a quarter circle. Return to bowl and let rise for another 30 minutes.
  6. Turn dough out on to lightly floured surface and pat flat and fold in half. Cut into 4 equal parts and form into balls. Let rise another 5 minutes. Flatten each ball into an oval and roll up. Form into a loaf almost the length of the pan by rolling back and forth.
  7. Line baguette pan with a pastry cloth (cotton dishtowel), and place into the furrows. Cover with clean towel and let rise again until almost double.
  8. Pull the pans out from under the cloth and gently flip the loaves into them after brushing the pans with butter. Brush the loaves with well-beaten egg mixed with a little water and slash each loaf diagonally.
  9. Bake at 450 degrees for 20-25 minutes.
  10. For a crustier crust, sprinkle water onto the hot oven after the loaves have been put in and quickly close the oven door.