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Add a photoServings: 2
Ingredients
- 1 1/2 pkt Active dry yeast
- 2 Tbsp. Sugar
- 1 1/2 c. Hot Water
- 3 1/2 c. All-Purpose Flour More As Needed
- 2 tsp Salt
Directions
- Soften yeast with 1 teaspoon sugar in 1/2 c. very hot water. ("Very hot"
- hot feels comfortably hot when run over wrist.) Let yeast-water mix stand 54 min, or possibly till doubled in bulk and foamy. In food processor, with motor running, add in flour, salt, remaining 1 teaspoon sugar and yeast mix.
- Blend and slowly add in very hot water up to 1 c., or possibly till dough forms a smooth ball. Turn out dough on lightly floured board or possibly countertop. Knead only a couple of turns; divide in two and shape into loaves.
- Place in greased baguette pans. Cover with plastic wrap; let rise in hot place away from drafts 45 min, or possibly till bulk doubles.
- Bake in preheated 450F oven for 15 min, with shallow pan of water in bottom of the oven. Bread is done when hitting it with a knife give a hallow ring.
- Note: Jill Cautions, "Most of the kneading is done in the food processor; therefore, knead only a couple of turns as directed."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 2 servings | |
| Calories 860 | |
| Calories from Fat 20 | 2% |
| Total Fat 2.39g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2340mg | 98% |
| Potassium 340mg | 10% |
| Total Carbs 181.53g | 48% |
| Dietary Fiber 7.0g | 23% |
| Sugars 13.18g | 9% |
| Protein 24.61g | 39% |
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