French Wheat Baguettes

Photo: flickr user foéÖþoooey

Ingredients

1 pkt Dry yeast

1 teaspoon Sugar

1 1/2 cups Warm water, divided, 105 to 115 degrees

3 1/4 cups Bread flour

1 cup Whole-wheat flour

1 1/2 teaspoons Salt

Vegetable cooking spray

1 tablespoon Cornmeal

Preparation

Dissolve yeast and sugar in 1/2 cup warm water in a small bowl; let stand 5 minutes.

Place bread flour, whole-wheat flour, and salt in food processor, and pulse 4 times or until blended. With processor on, slowly add yeast mixture and remaining 1 cup warm water through food chute; process until dough leaves sides of bowl and forms a ball. Process 15 additional seconds.

Turn the dough out onto a lightly floured surface, and knead 3 or 4 times.

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.

Punch the dough down, and turn out onto a lightly floured surface; knead 3 or 4 times. Cover and let rest 5 minutes. Divide the dough in half, and roll each portion into a 17 x 9-inch rectangle. Roll up each rectangle, starting with a long edge, pressing firmly to eliminate air pockets; pinch ends to seal. Place each roll, seam side down, in an 18-inch-long baguette pan coated with cooking spray and sprinkled with cornmeal. Cover and let rise 45 minutes or until doubled in bulk.

Uncover the dough; using a sharp knife, make 6 diagonal cuts 1/4 inch deep across top of loaves. Spray loaves with water. Bake at 400 degrees for 25 minutes or until loaves sound hollow when tapped. Remove from pans; cool on wire racks.

Yield: 2 loaves, 12 servings per loaf.

NOTES : To make in 9 x 5-inch loaf pans, roll dough into 2 (14 x 8-inch)

Rectangles; roll up into loaves. Let rise until doubled. Bake at 375 degrees for 35 minutes.