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Granny White
until doubled in bulk. Punch dough down; roll dough into a 15 x
1
0−inch rectangle on a lightly floured surface. Cut dough into 4
(15 x 2−1/2−inch) strips. Roll up each strip tightly, starting with
long edge and pressing firmly to eliminate air pockets; pinch seam
and ends to seal. Place rolls, seam sides down, on a large baking
sheet coated with cooking spray. Cover and let rise 35 minutes or
until doubled in bulk. 3. Preheat oven to 375 degrees. Uncover
dough. Bake at 375 degrees for 15 minutes or until loaves sound
hollow when tapped. Remove from pan, and let cool on a wire rack.
Cut each loaf diagonally into 3/4−inch slices.
Yield: 4 baguettes, 10 servings per loaf (serving size: 1 slice).
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