Recipe: Herb Garlic Baguettes (mixer with dough hook)

HERB GARLIC BAGUETTES

1 package active dry yeast
1 teaspoon sugar
1/4 cup warm water (105-115 degrees F)
3 1/4 to 3 1/2 cups all-purpose flour, divided use
1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
2 teaspoons chopped fresh oregano (or 1/2 teaspoon dried leaf oregano)
2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried leaf thyme)
1 teaspoon fresh minced garlic
1 teaspoon salt
3/4 cup cold water
1 egg
1 teaspoon water

Dissolve yeast and sugar in warm water.

Place 3 1/4 cups flour, basil, oregano, thyme, garlic and salt in bowl. Attach bowl and dough hook. Turn to Speed 2 and mix 30 seconds. Stop and scrape bowl. Continuing on Speed 2, slowly add yeast mixture and 3/4 cup cold water, mixing about 30 seconds. If dough is sticky, add remaining 1/4 cup flour. Knead on Speed 2 for 3 minutes or until dough is smooth and elastic.

Cover; let rise at room temperature (70-80 degrees F), free from draft, until doubled in size, about 1 1/2 to 2 hours.

On lightly floured surface, punch dough down several times, to remove all air bubbles, and divide dough in half. Shape each half into a 12-inch long loaf. Place each loaf on a greased baking sheet or greased baguette pans. With sharp knife, make 3 to 4 shallow diagonal slices in top of dough.

Combine egg and 1 teaspoon water and brush top of each baguette with egg mixture. Cover with greased plastic wrap. Let rise at room temperature (70-80 degrees F) until doubled in size, about 1 to 1 1/2 hours.

Brush top of each baguette again with egg mixture.

Bake at 450 degrees F for 15 to 18 minutes or until deep golden brown. Remove from pans and cool on wire racks.

Makes 2 loaves
Source: KitchenAid