KITCHENAID 400 - Manual (Page 72)

70
1 package active dry
yeast
1 teaspoon sugar
1 ⁄
4
cup warm water
(105°F to 115°F)
3 1 ⁄
4
-3 1 ⁄
2
cups all-purpose
flour
1 tablespoon chopped
fresh basil or
1 teaspoon dried
basil
2 teaspoons chopped
fresh oregano or
1 ⁄
2
teaspoon dried
leaf oregano
2 teaspoons chopped
fresh thyme or
1 ⁄
2
teaspoon dried
leaf thyme
1 teaspoon fresh
minced garlic
1 teaspoon salt
3 ⁄
4
cup cold water
1 egg
1 teaspoon water
Dissolve yeast and sugar in warm water.
Place 3 1 ⁄
4
cups flour, basil, oregano, thyme, garlic,
and salt in bowl. Attach bowl and 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
1 ⁄
4
cup flour. Knead on
Speed 2 about 3 minutes, or until dough is smooth
and elastic.
Cover. Let rise in warm place, free from draft, 1 1 ⁄
2
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 1
1 ⁄
2
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 loaf).
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.
Herb Garlic Baguettes