Ingredients
- 1 pkg. dry yeast
- 2 1/2 c. warm water , (105-115 degrees)
- 2 Tb. sugar, divided
- 1 Tb. salt
- 6 1/2-7 c. flour, divided
- 1 egg white, slightly beaten
Preparation
Step 1
Preheat oven to 450 degrees. Combine yeast, water, and 1 tsp.sugar in a large bowl, stirring until dissolved. Stir in remaining sugar, salt and 6 cups flour to form a stiff dough. Turn dough onto a surface sprinkled with remaining flour; knead dough for 8 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 1/2 hours or until doubled in bulk. Turn dough out onto a slightly floured surface. Cover and let rise 15 minutes. Knead 3-4 times.
Divide dough into 4 equal portions; roll each portion into a 13x7" rectangle. Roll up each rectangle, jelly-roll fashion, starting at a long end. Pinch seams and ends together to seal. Place loaves, seam side down, in 4 heavily greased baguette pans or on baking sheets. Cut 3 or 4 diagonal slashes 3/4" deep, intop of each loaf. Cover and repeat rising procedure 1 hour or until doubled in bulk. Brush loaves with egg white. Bake 15 minutes; reduce heat to 350 degrees and bake 30 minutes or until loaves sound hollow when tapped. Remove bread frompans and baking sheet immediately; cool on wire racks.