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---------- Recipe via Meal-Master (tm) v8.05
Title: Great Baguette
Categories: Breads, Fatfree, Bread-baker, Internation
Yield: 1 servings
2 pk Dry yeast; (quick rise)
3 c Whole wheat flour
1/2 tb Sugar
1 c White flour; unbleached
1/3 c Warm water
Corn meal
1 ts Salt; (more or less)
1 c Water
Recipe by: (Pete Brauer)
Melt the yeast, sugar, 1/3 c. warm water in a bowl and set aside. Mix
the flours, salt, in a bowl, add the yeast mix, and then the water.
Mix the dough until smooth, about 5 mins. Let rise covered with a
damp cloth for one hour. Punch down, and divide into two or four
loaves, then slice tops about 2 inch across, 1/4 inch deep. Place in
cold oven set to 350 for one hour. For crustier bread, place a pan of
water on the bottom of the stove for 1st 30 minutes, then remove.
Also, you can brush the loaves with a mixture of egg-white and 1/2 c.
water after 50 mins.
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