KitchenAid KP26M1XDP Use & Care Guide - Page 71

Herb Garlic Baguettes 1 package active dry yeast 1 teaspoon sugar 1⁄4 cup warm water (105°F to 115°F) 31⁄4-31⁄2 cups all-purpose flour 1 tablespoon chopped fresh basil or 1 teaspoon dried basil 2 teaspoons chopped fresh oregano or 1⁄2 teaspoon dried leaf oregano 2 teaspoons chopped fresh thyme or 1⁄2 teaspoon dried leaf thyme 1 teaspoon fresh minced garlic 1 teaspoon salt 3⁄4 cup cold water 1 egg 1 teaspoon water Dissolve yeast and sugar in warm water. Place 31⁄4 cups flour, basil, oregano, thyme, garlic, and salt in bowl. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix 30 seconds. Stop and scrape bowl. Continuing on Speed 2, slowly add yeast mixture and cold water, mixing about 30 seconds. If dough is sticky, add remaining 1⁄4 cup flour. Knead on Speed 2 about 3 minutes, or until dough is smooth and elastic. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, 11⁄2 to 2 hours, or until doubled in size. On lightly floured surface, punch dough down several times to remove all air bubbles. Divide dough in half. Shape each half into a 12" long loaf. Place each loaf on greased baking sheet or in greased baguette pans. With sharp knife, make 3 to 4 shallow diagonal slices in top of dough. Beat egg and 1 teaspoon water together with a fork. Brush each baguette with egg mixture. Cover with greased plastic wrap. Let rise in warm place, free from draft, about 1 to 11⁄2 hours, or until doubled in bulk. Brush top of each baguette again with egg mixture. Bake at 450°F for 15 to 18 minutes, or until deep golden brown. Remove from pans and cool on wire racks. Yield: 36 servings (18 slices per loaf). Tip: Freeze up to 2 weeks. Thaw at room temperature. Wrap loosely with foil. Heat at 375°F for 10 to 15 minutes. Per serving: About 45 cal, 1 g protein, 9 g carb, 0 g fat, 6 mg chol, 62 mg sodium. 71