Fabulous Friday Fixins!

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* RECIPE: FRENCH BAGUETTES *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* INGREDIENTS: 1 package active dry yeast 2 cups warm water (105 to 115 degrees) 1 teaspoon sugar 2 teaspoons salt 5 1/2 to 6 cups unbleached flour Oil, for greasing DIRECTIONS: In a large bowl or electric mixer, sprinkle yeast over 1/4 cup of warm water. Add sugar and let stand until yeast is soft (about 5 minutes). Stir in remaining 1 3/4 cups water and salt. Add 4 cups of the flour. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Gradually beat in about 1 more cup of flour to make a soft dough. Turn dough out onto a boar or pastry cloth floured with some of the remaining 1/2 to 1 cup flour. Knead until dough is springy and small bubbles form just under the surface (10-15 minutes), adding just enough flour to prevent dough from being sticky. Turn dough into a greased bowl. Cover with plastic wrap and a towel let rise in a warm place until doubled in bulk (about 1 hour). Punch down dough; knead dough lightly into a ball on a floured surface. Cover with inverted bowl and let rest for 10 minutes. Divide dough into 3 equal portions. Shape each into a slender oval loaf 16 to 18 inches long by rolling the ball of dough under palms of hands to elongate it. Place well apart on a large, greased baking sheet. Let ride until puffy but not quite doubled (20 to 25 minutes). Preheat oven to 450 degrees. With a razor blade or very sharp knife make 3 diagonal slashes, about 1/2 inch deep, down center of each loaf. Before baking use an atomizer or spray bottle filled with cold water to spray with a very light mist of moisture. Place in oven, then spray twice more at 3 minute intervals. Bake until bread is well browned (25 to 30 minutes total). Slide onto wire racks to cool. Obviously for me, the best part is the "concept" of the bread. Once the "concept" is mastered, the potiential for all sorts of sandwiches and stuffings are fair game. I enjoy a bread that's tender but holds its own against sogginess and a little rough handling....so one might think that has very little to do with "french." Ha ha, I make slight political jokey. Yield: Makes 3 loaves