Recipe: KitchenAid Herb Garlic Baguettes (using mixer, dough hook)

HERB GARLIC BAGUETTES

1 package active dry yeast
1 teaspoon sugar
1/4 cup warm water
3 1/4 to 3 1/2 cups all-purpose flour
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 1/4 cup warm water.

Place 3 1/4 cups flour, basil, oregano, thyme, garlic and salt in bowl. Attach bowl and dough hook to stand mixer. 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 until dough is smooth and elastic, about 3 minutes.

Cover; let rise at room temperature, free from draft, until doubled in size, about 1 1/2 to 2 hours

On lightly floured surface, punch dough down several times, to remover 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 into a greased baguette pan. With sharp knife, make 3 to 4 shallow diagonal sliced 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 until doubled in size, about another hour.

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 rack.

Makes 2 loaves
Source: Leah, KitchenAid