Garlic Baguettes
Julie Regh, Summer 2012
Makes two loaves
- 1 cup water
- 2 1/2 cups bread flour
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 tablespoon minced garlic
- 1 1/2 teaspoons bread machine yeast
- 1 egg yolk
- 1 tablespoon water
Place the water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer (mine is wet ingredients, dry, yeast). Select dough cycle and press start.
When the cycle has completed (little over an hour), place the dough in a greased bowl, turning to coat all sides. Cover, and let it rise in a warm place for about 30 minutes. You'll know it's ready if you poke the dough and the indentation stays for a bit.
Punch down the dough in the bowl. Then roll it out on a floured surface until it's about 16 inches long and 12 inches wide. Cut it in half to create two 8 by 12 inch rectangles. Roll up each half of dough on the 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place a few inches apart on a greased cookie sheet. Make diagonal slashes across loaves every 2 inches. Cover and let them rise in a warm place for about 40 minutes, or until they have doubled in bulk.
Preheat oven to 375. Mix egg yolk with 1 tablespoon water; brush over tops of loaves. Place a 12 by 16 pan (or about that size) that is half full of water on the lowest rack in the oven. Place the loaves on a rack in the middle of the oven.
Bake for 20 to 25 minutes. Rip off a piece as soon as they come out!