French Baguette

Crispy, crunchy baguette, fresh out of the oven! This is bread heaven! This most famous French bread is one of the few breads you can eat plain and it is still delicious.
But it is even better with some butter and honey. Or jam. Or cheese. Or...oh the list is endless.

Ingredients:

• 3-3 ½ c all-purpose flour
• 1 pkg. yeast (2 ¼ tsp.)
• 1/2 c warm water
• 1/2 c warm milk
• 1 tsp. salt
• 1 tbs. sugar
• 2 tbs. vegetable oil
• 1 egg white, whisked with 1 tbs. water

In a large bowl combine 2 c of the flour, sugar, salt and yeast. Add warm water, warm milk and oil and beat with an electric mixer.
Stir in the remaining flour, ½ c at a time until the dough is soft and not too sticky. Knead dough on a lightly floured surface until smooth and elastic. Place dough in a slightly greased bowl, turn greased side up, cover with a damp kitchen towel and let rise in a warm spot until double (takes about 2 hours). I usually put it in the oven at the lowest heat.

Punch down the dough with your fist and divide in half. On a floured surface roll out each loaf into a rectangle (15x8-in) and roll them up, beginning at the longer side.

Pinch edges to close. Roll carefully back and forth and place both loaves on a slightly greased -and sprinkled with cornmeal- cooking sheet.
With a sharp knife cut slashes across the loaves. Brush loaves with cold water and let them rise for another hour or until double.

Preheat oven to 375°F (190°).
Brush loaves with egg white mixture. You could sprinkle them with some poppy or sesame seed if you like.
Bake in the middle of the oven about 30 minutes until the breads are golden brown and sound hallow when tapped.
Makes two long loafs.