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Baguettes

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      Title: BAGUETTES
 Categories: Breads, French
      Yield: 1 Loaf
 
      1 c  ;Water, lukewarm
    1/2 ts Salt
      1 pk Yeast, dry
      1 tb Shortening
  3 1/2 c  Flour; sifted
      1 tb Sugar
 
  Combine in a small bowl the water, salt, yeast, and sugar. Add the
  shortening and let proof.  Sift the flour into a large bowl. Make a
  well in the center and gradually add liquid, stirring constantly.
  Stir with a wooden spoon until the dough starts to leave the sides of
  the bowl. Turn out and knead for 10 minutes. Place the dough in a
  lightly greased bowl and cover with a clean tea towel and let rise
  about 1 1/2 hours. Punch dough down and let rise again for 30 to 45
  minutes. Punch down and let rest for 10 minutes. Turn the dough onto
  a floured board and roll into a 15" x 10" oblong.  Roll up tightly
  toward you, beginning with the wide side. With a hand on each end,
  roll the loaf back and forth to taper the ends and lengthen the loaf.
  Place diagonally on a greased and cornmeal- sprinkled cookie sheet.
  Slash at 2" intervals and let rise uncovered for about 1 1/2 hours.
  Place in a 425 F oven.  For the first 15 minutes, spray with a fine
  mist of water every four minutes. Reduce heat to 350 F and bake 20
  minutes longer.  The loaf should be golden brown and slide off the
  sheet easily.
 
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