Hors d'oeuvres
Main Course
Side Dishes
Breads & Muffins

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Follow the recipe for pizza dough up to the point at which the dough has risen for an hour, to double its original size.

Transfer the dough to a work surface that has been dusted with cornmeal or flour.  Knead the dough for about 4 minutes, until elastic, repeatedly pushing it away from you with the palm of your hand, then folding it over toward you, and pushing it away again in a wavelike motion.

Cut the dough in half.  With the palms of your hands, roll each piece into a narrow rope 9 inches long. Spray a cookie with light vegetable oil cooking spray and place the dough on the sheet.  Cover with a towel and put the cookie sheet in a warm spot until the halves of dough double in size, 30 – 40 minutes.

Toward the end of this second rise, preheat the oven to 375 degrees.

Sprinkle 1 tsp. Of all-purpose flour over each.  Bake for about 25 minutes, until the baguettes are brown and sound hollow when tapped.    Transfer to a wire rack to cool.

This is a continuation of the Individual Pizza Crust recipe.  I always make two batches of the dough.  I make pizza crusts with one batch and 2 nice baguettes with the other.  You can freeze these and warm them up in the microwave whenever you feel like fresh bread or make them into wonderful Bruchettas or garlic bread.

Preheat Oven To: 375

Yield:  2 baguettes