Baguettes

Proofing Yeast:

In bowl add:

*1 2/3 cups warm water
*1/2 teaspoon Instant Yeast
*1/8 teaspoon Sugar

Let the Yeast sit in bowl until bubbly and then add the following:

*3 1/2 cups Bread Flour, more if needed
*1/4 teaspoon Salt
*2 1/2 teaspoons Barley Malt Syrup

Mix and knead dough into soft dough. Cover the dough, let rise for 3 hours and then divide the dough in half forming into 2 long loaves, cover and let it rise again 1 hour or until double in size. After rising make diagonal slits or score down each loaf.

Bake the Baguettes at 450*F. for 22 to 25 minutes. (For best results place a pan of water in the oven on the rack below the Baguette/baking sheet.)

See Olive Tapenade

Enjoy!

Jessica