-
1
(Makes 2 baguettes.)
-
2
Sprinkle yeast over 1 c. water in bowl of heavy-duty electric mixer; stir to dissolve.
-
3
Let stand 5 min.
-
4
Thoroughly fold in 1 1/2 c. flour.
-
5
Sprinkle 1/2 c. flour over dough.
-
6
Cover with towel.
-
7
Let rise in hot draft-free area till doubled, about 1 1/2 hrs.
-
8
Heat oil in heavy small skillet over low heat.
-
9
Add in basil and sage and stir till aromatic, about 1 minute.
-
10
Cold.
-
11
Blend 1 c. flour, oil mix, wine, salt and pepper into dough, using dough hook.
-
12
Slowly add in remaining 1/2 c. water.
-
13
Stir in 2 1/2 c. flour 1/2 c. at a time.
-
14
Knead dough in mixer till smooth and resilient, about 10 min, adding more all purpose flour if sticky.
-
15
Grease large bowl.
-
16
Add in dough, turning to coat entire surface.
-
17
Cover bowl.
-
18
Let dough rise in hot draft-free area till doubled, about 1 1/4 hrs.
-
19
Grease two baking sheets.
-
20
Punch dough down.
-
21
Divide in half.
-
22
Form each piece into 14-inch-long loaf.
-
23
Place on prepared sheets, seam side down.
-
24
Let rise in hot draft-free area till almost doubled, about 1 hour.
-
25
Preheat oven to 400 .
-
26
Slash tops of loaves with sharp knife.
-
27
Bake till breads sound hollow when tapped on bottom, about 50 min.
-
28
Cold on wire racks before serving.
