Barefoot Bakes: French Baguette

Want a fresh home-made crusty baguette? Here's my recipe on how!

What you'll need:

(2 + 1/2) Cups All Purpose Flour
(1 + 1/2) Packets Active Dry Yeast
(1/2) teaspoon table salt
(1/4) teaspoon Jane's Krazy Mixed Up Salt
(1/4) teaspoon sugar
(1) Cup warm water (110 F)
(1) Tablespoon Cornmeal
(1) Egg White

Step 1:
In a large bowl, combine flour, yeast, salt, & sugar. Stir in warm water and stir mixture together with a wooden spoon. (If you have a stand mixer, feel free to use a bread hook).

Step 2:
On a lightly floured surface (with extra flour easily within reach), knead in enough flour to make a stiff dough that is smooth and elastic. Knead dough for 8-10 minutes. Shape into a ball. Place dough ball into a bowl that has been coated with non-stick spray. Cover with dish towel and let rise in a warm place until dough has doubled (about 20 minutes).

Step 3:
Punch dough down and divide into half. Place dough on a lightly floured surface. Cover with dishtowel and let rest for 10 minutes. Shape each dough ball into appropriate form. Use a little egg white to help seams stick. Be sure to taper your ends!

Step 4:
Place parchment paper on a cookie sheet (i use a few squirts of PAM on the cookie sheet before placing the parchment down, so the paper wont shift around on the pan). Sprinkle paper with cornmeal. Place loaves, seam side down, on the prepared cookie sheet. Lightly beat an egg white and brush on top of loaves. Cover with damp cloth, and let rise until nearly doubled (about 30-45 minutes). (I usually preheat the oven with about 10 minutes remaining during this step.)

Step 5:
Make 3-4 diagonal cuts with a very sharp knife about 1/4" deep a cross the top of each loaf. Bake in 375 degree preheated oven for 20 minutes. Brush top again with egg white. Bake for an additional 15-20 minutes until golden brown. Remove from backing sheet and cool on a wire rack.

Step 6:

Enjoy!