MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pizza Dough Baguettes
Categories: Breads
Yield: 2 Baguettes

3/4 c Water; lukewarm
1 ts Honey
1 tb Active dry yeast
1 1/2 c All-purpose flour
1/2 c Semolina
1/2 ts Salt
1 ts Olive oil
1/2 c Corn meal
Light vegetable oil cooking
- spray

I use pizza dough to make great, hearty baguettes for my bruschetta
and grilled vegetable sandwiches.

Mix the water and honey together in a medium stainless steel bowl.
Sprinkle the yeast on top and set it aside for about 20 minutes to
proof, until bubbles form on the surface.

Put the flour, semolina, and salt into a bowl of a food processor.
Turn the machine on and slowly add the yeast mixture through the feed
tube. Process for about 1 minute until a dough ball forms, drizzling
a little additional water into the feed tube if necessary. Continue
to process for 2 minutes more.

Rub the surface of a large bowl with olive oil. Transfer the dough
ball to the bowl and roll it in the oil to coat. Cover with a towel
and set the bowl aside in a warm place until the dough has doubled in
size, about 1 hour.

Transfer the dough to a work surface that has been dusted with corn
meal. Knead the dough for about 5 minutes, until elastic, repeatedly
pushing it away from you with the palm of your hand, then folding it
over toward you, and pusing it away again in a wavelike motion.

Toward the end of this 2nd rise, preheat the oven to 375?F.

With a razor blade, make 3 diagonal slashes on top of each baguette.
Sprinkle 1 ts all-purpose flour over each. Bake for about 25 minutes,
until the baguettes are brown and sound hollow when tapped.

Transfer the baguettes to a wire rack to cool.

Recipe by Rosie Daley

Recipe FROM: In The Kitchen With Rosie

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)