One-a-Day Baguette

1. 1

   In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes.

2. 2

   With a wooden spoon stir in 2 cups flour until combined.

3. 3

   Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough.

4. 4

   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.

5. 5

   Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours.

6. 6

   Preheat oven to 400 F.

7. 7

   Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide.

8. 8

   Put loaf diagonally on a lightly greased large or 17- by 14-inch baking sheet and let rise, uncovered, about 30 minutes.

9. 9

   (Baguette may be made up to this point 4 hours ahead and chilled.)

10. 10

    Make 3 or 4 diagonal slashes on loaf with a sharp knife and lightly brush top with cool water.

11. 11

    Bake loaf in middle of oven 30 minutes, or until golden, and transfer to a rack to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.