Baguette

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   ["In large bowl, sprinkle yeast and sugar over warm water and let stand until foamy (about 5 minutes) With wooden spoon, stir in 2 cups flour until combined.", "Stir in salt and 2 cups remaining flour until mixture forms a stiff dough.", "On a lightly floured surface, knead dough with lightly floured hands (8 minutes or until smooth and elastic), kneading in enough of remaining 1/2 cup flour to keep dough from sticking.", "Transfer dough to a lightly oiled deep bowl covered with plastic wrap until doubled in bulk (about 1 1/2 hrs.) Preheat oven to 400 F.", "Punch down dough and form into a long slender loaf.", "(21 inches long and 3 inches wide) Put loaf diagonally on a lightly greased large or 17"" x 14"" baking sheet and let rise uncovered for about 30 minutes.", "Baguette may be made up to this point 4 hours ahead and chilled.", "Make 3-4 diagnal slashes on loaf with sharp knife and lightly brush top with cool water.", "Bake loaf on middle rack 30 minutes or until golden and transfer to rack to cool."]

* Per serving · 4 servings · Values may vary.

No additional tips available.