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1
Place warm water in a large ceramic or plastic bowl.
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2
Add sugar and yeast.
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3
let proof until yeast is foamy.
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4
In a very large bowl combine flour with salt.
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5
Add any type of seasonings, cheese whatever you want to the flour mixture.
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6
some hints: cheddar and green onion, rosemary and sage, cheddar and dill, Italian seasoning with garlic and Parmesan, roasted red peppers and bacon just to name a few --.
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7
Add yeast mixture to flour and using a heavy spoon mix.
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8
Turn out onto a lightly floured board and knead for 7-10 minutes.
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9
Place dough into a large greased bowl, cover and let rise until double in bulk.
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10
I usually put my oven on warm and turn it off and place the bowl in there.
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11
it usually takes about 45 minutes this way to rise.
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12
Punch down and form into rolls place 2 inches apart on baking sheets.
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13
If making baguettes: divide dough in half and on a lightly floured board press into a 16x12 rectangle (approx.)
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14
cut dough crosswise in half; role up each half of dough tightly beginning at 12 inch side.
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15
Roll gently back and forth to taper the ends.
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16
Place 3 inches apart on a cookie sheet or baking stone that has been dusted in corn meal.
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17
Make diagonal slices on top of both rolls or baguettes.
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18
I like to use an exacto knife.
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19
Cover and let rise again for 30 minutes.
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20
Brush with egg yolk mixture.
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21
Sprinkle on any additional seasoning if you choose.
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22
Bake at 375F for 20-25 minutes or until golden brown and when tapped it makes a hollow sound.
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23
The yield to this recipe will depend on how big you want your rolls.
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24
On average I can get about 16 large rolls from this and about 8 small baguettes.
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25
These freeze really well.
