Author: Bob and Robin Young

Source: Adapted from the "Idaho Statesman", February 2008

Web Page: www.rockinrs.com

1

Combine flour, yeast, butter and salt in a mixer bowl with a dough hook attached. Add warm water all at once. Stop the mixer, if necessary, and scrap down the sides to incorporate all the flour.

2

When all is incorporated, knead for about 3 minutes. The dough should begin to form a soft ball and tend to climb up the hook. The dough will be soft.

3

Shape dough into a ball. Place in a lightly oiled - or buttered - bowl and let rise at 70° - 80°F until doubled in size, about 1 hour.

Making One Loaf

1

Gently shape the dough into a single loaf. Place on a lightly oiled baking stone.

Making Two Baguettes

1

Cut the dough in half and gently shape each half into a small log. Place in the Baguette Pan that has been lightly oiled and lightly dusted with cornmeal. Gently stretch each log to fit into the pan.

Final Rise and Baking

1

Let rise at 70° - 80°F covered until doubled, about 1 hour.

2

Pre-heat the oven to 425°F. Bake the bread until done, 30 to 45 minutes. Internal temperature should be about 190°F. Crust will be golden brown and firm.