Garlic Herb Baguettes

Garlic Herb Baguettes

From Kitchenaid

Makes 2, 12 inch baguettes

1 package active dry yeast
1 t sugar
1/3 C warm water (105-115 F)
3 1/4 - 3 1/2 C all-purpose flour
1 t dried basil
1/2 t dried oregano
1/2 t dried thyme
1 t minced garlic
1 t salt
3/4 C cold water
1 egg
1 t water

Dissolve yeast and sugar in warm water.

Place 3 1/4 C flour, basil, oregano thyme, garlic, and salt in bowl. Mix until combined. Slowly add yeast mixture and cold water; mix until well combined. Add remaining 1/4 C flour. Knead dough until it is smooth and elastic.

Cover; let rise at room temperature (70-80 F), free from draft, until doubled in size, about 1 1/2 - 2 hours.

On a lightly floured surface, punch dough down several times to remove all air bubbles. Divide dough in half. Shape each half into a 12-inch long loaf. Place each loaf on a greased baking sheet or into a greased baguette pan. With sharp knife make 3 to 4 shallow diagonal slices in top of dough. Combine egg and 1 t water and brush top of each baguette with egg mixture. Cover with greased plastic wrap. Let rise at room temperature until doubled in size, about 1-1 1/2 hours.

Brush top of each baguette again with egg mixture. Bake at 450 F for 15-18 minutes or until deep golden brown. Remove from pans and cool on wire racks.