BaguettesSubmitted by: ALLYTHEATHLETE
3˝ cups bread flour
1 tablespoon salt
1 tablespoon sugar
1 tablespoon Crisco
4˝ teaspoons yeast (or 2 envelopes)
2/3 cup cold water
1/3 cup buttermilk
1/3 cup egg whites (about 2)
Additional egg whites for brushing dough
*Windowpaning: gently stretching a small ball of bread dough until you can almost see through it without tearing the dough. If it tears before this point, it needs more mixing.
Divide dough into two equal balls. Set one ball aside and cover with plastic wrap while shaping first baguette. Shape baguette as follows: Using your knuckles in a rolling motion, flatten dough ball (it doesn’t have to be perfectly flat, you’re going for making a square shape, more than anything). Turn a quarter turn and flatten again. Repeat turning and rolling with knuckles until you have the dough shaped into a square about 6x6 inches. Take the upper two corners and fold them into each other so that your square looks like an open envelope. Pound flat with your fist (this is the fun part). Tightly roll dough from the top down, stretching the dough away from you as you roll. Pinch ends together lay dough seam-side down. Cover and let dough rest for about 10 minutes. Repeat with the other dough ball.
After the dough has rested, gently stretch to desired length and place on a greased cookie sheet or baguette pan. Brush baguettes with egg whites and use a sharp knife to cut 5 or 6 diagonal slashes in the top of the loaves. Cover and let rise to double at room temperature, 2-3 hours.
Heat oven to 350 degrees. Brush the loaves with egg white again, being careful not to brush your slashes. Bake 20-25 minutes until golden brown.
Serving Size: 2 loaves, 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user ALLYTHEATHLETE.