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INGREDIENTS

1 1/4 c Water
3 c Bread flour
1 1/2 ts Salt
2 1/4 ts Active dry yeast
1 ts Lemon juice
2 tb Rye flour

Servings

INSTRUCTIONS

Select dough cycle. When complete, punch dough down by starting bread machine, let stir a few seconds, then stop machine. Place on floured work surface and let rest five minutes. Divide into two balls. Roll each into 10x6 rectangle. Fold dough in half lengthwise, then fold again. Pinch seams together. Place seam side down on bakers peel sprinkled with cornmeal. Cut top of loaf with 1/4" deep diagonal slashes at 2" intervals. Cover and let rise 1 to 1 1/2 hours. Preheat oven and baking stone to 450F. Sprinkle stone with cornmeal. Transfer dough from peel to stone. Bake for 22-28 minutes. Create steam for a crispy crust. NOTE : If using a baking sheet, rather than a baking stone, sprinkle with cornmeal before placing dough on pan, then cover and let rise. This recipe is from THE ULTIMATE BREAD MACHINE COOKBOOK by Tom Lacalamita. I noticed in an earlier post, a comment about using lemon juice. Many of the recipes in his book call for lemon juice, I think it really makes a difference. I often add it to my recipes. Also, dont omit the rye flour. Although its a small amount, the rye lends a wonderful texture to the bread. This is excellent bread...with or without a banneton! Posted to Digest bread-bakers.v098.n006 by "Janis Russell" on Jan 17, 1998

NOTES

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Baguettes (Abm)

1 1/4 c Water 
3 c Bread flour 
1 1/2 ts Salt 
2 1/4 ts Active dry yeast 
1 ts Lemon juice 
2 tb Rye flour

Select dough cycle. When complete, punch dough down by starting bread  machine, let stir a few seconds, then stop machine. Place on floured work  surface and let rest five minutes. Divide into two balls. Roll each into  10x6 rectangle. Fold dough in half lengthwise, then fold again. Pinch seams  together. Place seam side down on bakers peel sprinkled with cornmeal. Cut  top of loaf with 1/4" deep diagonal slashes at 2" intervals. Cover and let  rise 1 to 1 1/2 hours. Preheat oven and baking stone to 450F. Sprinkle  stone with cornmeal. Transfer dough from peel to stone. Bake for 22-28  minutes. Create steam for a crispy crust. NOTE  : If using a baking sheet, rather than a baking stone, sprinkle with  cornmeal before placing dough on pan, then cover and let rise.    This recipe is from THE ULTIMATE BREAD MACHINE COOKBOOK by Tom Lacalamita.  I noticed in an earlier post, a comment about using lemon juice. Many of  the recipes in his book call for lemon juice, I think it really makes a  difference. I often add it to my recipes. Also, dont omit the rye flour.  Although its a small amount, the rye lends a wonderful texture to the  bread. This is excellent bread...with or without a banneton!    Posted to Digest bread-bakers.v098.n006 by "Janis Russell"  <janis@ethos.net> on Jan 17, 1998

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Nutrition

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Serving Size: 1 Serving (1623g)
Recipe Makes: 1 Servings

Calories: 5237
Calories from Fat: 237 (5%)

Amt Per Serving		% DV

	Total Fat 26.4g	35 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 10.3g
Cholesterol 0mg		0 %
Sodium 68.4mg		2 %
Potassium 2918.2mg		77 %
Total Carbohydrate 1044.1g		307 %
	Dietary Fiber 56.1g	224 %
	Sugars, other 988g
Protein 190.6g		272 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5237

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