The perfect balance of a golden, crispy crust and a soft, pillowy interior.
Ingredients :
2 teaspoons granulated sugar
1 cup warm water 110° to 115°F
1 package active dry yeast 2 ¼ teaspoons
1 ½ teaspoons salt
2 to 2 ½ cups all-purpose flour
Directions :
In a medium mixing bowl, combine sugar and warm water. Stir in the yeast and let it rest for 5 minutes or until foamy.
Stir in the salt and gradually add flour, mixing until you have a firm, doughy consistency. You may not need all of the flour.
Knead the dough on a lightly floured surface for about 5 minutes by hand or 2 to 3 minutes with a dough hook in a mixer.
Place the dough into a greased bowl and cover it with a kitchen towel. Allow it to rise for approximately 1 hour, or until it has doubled in size. Gently punch down the dough and let it rise for an additional 30 minutes.
Divide the dough in half and roll each half into a 14-inch log, slightly pinching the edges.
Place the dough on a parchment-lined baking sheet lightly dusted with flour or directly onto a baguette pan. Lightly cover and let rise for 30 to 45 minutes, or until doubled in size.
While the bread is rising, place a 9×13 baking pan on the bottom rack of the oven and fill it halfway with hot water. Arrange a second rack in the center of the oven.
Preheat the oven to 450°F.
Use a sharp knife to make 4 to 5 diagonal slits on the top of each loaf, each about ¼-inch deep.
Place the baking sheet with the loaves onto the center rack of the oven, being careful not to let too much steam escape. Bake for 20 to 25 minutes or until browned and crisp.
