Classic Baguette
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These long crusty rolls are best on the day they are made!

Category Breads and Rolls Serves 2 baguettes
Cooking Time 01:30 Kid Friendly Yes
 
Classic Baguette
10
 
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These long crusty rolls are best on the day they are made!

Category Breads and Rolls
Serves 2 baguettes
Cooking Time 01:30
Kid Friendly Yes
 
 
 
Fleischmann's®
 
 
Watch How We Made It
 
 
Ingredients
 
4-3/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
2 teaspoons sugar
1-1/2 teaspoons salt
1-1/4 cups water
1/2 cup milk
2 tablespoons shortening OR butter
2 tablespoons cornmeal (optional)
 
Instructions
 

Combine 3-3/4 cups flour, undissolved yeast, sugar and salt in mixing bowl and mix well.

Heat water, milk and shortening to 120°F to 130°F.  Add warm liquids to dry mixture; mix well until well blended.  Gradually add enough reserved flour to form a soft ball of dough.  Turn dough onto floured surface.

Knead (with reserved flour) for about 10 minutes or until dough is smooth and elastic.  Cover; let rest 10 minutes.

Divide dough in half.  Roll each half to a 16 X 10-inch rectangle.  Roll up lengthwise, as for a jelly roll.  Grease baking sheets; sprinkle with cornmeal if desired.  Place each loaf on baking sheets.  Cover; let rise until double, about 30 to 40 minutes.

Preheat oven to 400°F.  Brush loaves with cold water.  Slash top of loaves diagonally about 1/4-inch deep and 2 inches apart.  Bake for 15 minutes.  Brush again with cold water.  Bake for 10 minutes more, or until golden brown.  Cool on wire racks.

 
 
 
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