- 1 1/2 cups warm 105-115 degrees water, divided
- 1 1/2 tablespoons 2 packets active dry yeast
- 2 teaspoons sugar divided
- 3 1/4 cups all-purpose flour
- 2 teaspoons salt
- Melted butter for brushing on loaves (optional)
- In a large mixing bowl or the bowl of heavy-duty mixer or food processor, blend the flour, salt, the remaining 1 teaspoon of sugar, and the yeast mixture (combine 1/2 cup of the water, the yeast, and 1 teaspoon of the sugar.) Gradually add water, up to the remaining 1 cup, and mix until the dough forms a smooth ball that is not too sticky to handle. (If the dough ends up too sticky, add a little more Flour.) Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic.
- Cut the dough in half and shape the halves into baguettes. Grease a baguette pan (available at kitchen stores) and place the loaves in the pan. Score the loaves down the middle (make a shallow cut) cover with a dish towel, and let rise in a warm place about 30 minutes, or until doubled in bulk.
- Meanwhile, preheat the oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create stream (or if you have ice cubes you can toss in ice cubes inside of the oven) Bake the baguettes for 15 minutes or until they have a hollow sound when tapped with a knife. If desired, brush the tops of the loaves with butter halfway through baking. For a softer crust, brush with butter when they have finished baking.
My recipe makes 2 Large Baguettes. You can double or triple this recipe for more Baguettes.