Rosemary Baguette

Rosemary Baguette

Ingredients:
3 cups bread flour
1 package (¼ ounce) or 1 scant tablespoon active dry yeast

Directions:
1¼ cups warm water (120° to 130°F)
1½ teaspoons salt
2 tablespoons fresh rosemary leaves
IN A MEDIUM BOWL, combine 1½ cups of the flour, the yeast, and warm water. Stir
until smooth. Set aside until the mixture begins to proof and bubble, about 10 minutes.
In a food processor, combine the remaining 1½ cups flour and the salt and pulse just to
blend. Add the proofed dough to the bowl and process until the dough spins around
about 25 times. Add the rosemary and process just until the leaves are mixed into the
dough.
Turn the dough (it should be fairly soft) out onto a floured work surface. Invert a bowl
over the dough and let rise until doubled in bulk, about 1 hour.
Meanwhile, preheat the oven to 475°F.
Dust 2 baking sheets with flour. Divide the dough into 2 pieces and shape each into a
19"- to 20"-long baguette. Place the loaves diagonally on the baking sheets. Using a
razor blade, French lame, or sharp knife, slash the loaves diagonally along the length
of the baguette 5 or 6 times. Spray generously with water. Bake each loaf, one at a
time, until golden, about 20 minutes.
soup
SWEET CORN–ONION SHOOTERS
INSTEAD OF FINGER FOODS AND APPETIZERS, SERVE THIS CREAMY SWEET CORN SOUP IN 2-
OUNCE SHOT GLASSES AND PASS A TRAY OF AROMATIC BREADSTICKS. YOU CAN MAKE THE
SOUP A DAY IN ADVANCE AND HEAT OR BRING IT TO ROOM TEMPERATURE JUST BEFORE
SERVING. IT IS ALSO DELICIOUS CHILLED.
Makes 24 shooter servings