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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the yeast, honey and warm water in a large bowl and let stand until foamy, about 5 minutes. | 2. In a separate bowl, whisk together the salt and the flour. Use a wooden spoon to stir 2 cups of the flour mixture into the yeast mixture; stir in the remaining flour mixture (dough will be stiff). | 3. Turn out onto a lightly floured work surface. Knead with floured hands until dough is smooth and elastic, about 5-7 minutes. Add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking. | 4. Place in an oiled bowl, turning once to coat. Cover with plastic wrap (or a clean kitchen towel) and leave to rise until doubled in bulk, about 1 1/2 hours. | 5. Preheat oven to 400F degrees. | 6. Gently punch dough down to deflate it and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes. | 7. Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water. | 8. Bake in the middle of oven for 25-30 minutes, until golden. Transfer to a rack to cool. | 9. Best eaten the same day. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	1	packet		-	-	-	-
honey	1	tablespoon		-	-	-	-
water	1 1/2	1/2		0.0	0.0	0.0	0.0
sea salt	2	teaspoons		-	-	-	-
purpose flour	4 - 4 1/2	cups	unbleached	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.