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Vietnamese Baguette (Banh Mi Tay)


1 (¼ ounce) package active dry yeast, Fleishman brand preferred, or fast-rise yeast, SAF brand preferred
½ plus 1 cup warm water (105-115°F)
cups low-protein, unbleached all-purpose flour, Gold Medal or Pillsbury brand preferred, plus extra for shaping the loaves
teaspoons salt
1 tablespoon sugar

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