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FRENCH BAGUETTES
HARD
ROLLS
2 cups warm water
1
teaspoon sugar
2 tablespoons dry yeast
1 tablespoon salt
4 1/2 cups
bread flour
For this recipe, use perforated French baguette pans .
In a bowl, dissolve the sugar and yeast in warm water. Let stand about 10
minutes in a warm place.
Mix in 4 1/2 cups of the flour and salt. Knead 10
minutes.
I use the Kitchen Aid for 5 minutes then knead by hand for 5
minutes. Add more flour if dough is sticky.
Turn dough into a greased bowl
and cover with a damp cloth. Let rise until doubled in bulk.
Punch down and
shape into French loaves (baguettes). Slash top of bread with a sharp blade.
Place into perforated French baguette pans . Brush the top of bread with a
beaten egg white.
Sometimes I sprinkle with sesame seeds, or poppy seeds,
or just nothing. Cover with a cloth.
Let rise in a warm place until doubled
in size. Bake at 450 F for about 25 to 30 minutes. Results should be crispy
golden crust. Cool on rack. Freezes well.
* For hard rolls:
shape
dough into the size of golf balls. Brush with egg white, slash. Place on a
baking sheet sprinkle with cornmeal. Cover; let rise to double size or more.
Bake like french loaves.
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