Homemade Baguettes

About 3 years ago, I started making my own French bread and baguettes. I couldn't believe how easy it was. Yes, it does take a little time, especially with the rising, but it is so worth it! I usually just set the timer and go do other things (like clean) for that amount of time. Usually I make them on the weekends, and I make them in large batches. That way I have them on hand when I don't have much time to cook after work. I wrap each of the baguettes separately and place in our deep freezer. Then when I want one for dinner, I take one out of the freezer and let it sit on the counter for about 10 mins (while the oven is heating up to 350 degrees). I place the baguette on a cookie sheet and place in the oven for about 10 minutes to warm it through. Walla! Hot bread with dinner!

With this batch that is pictured I doubled the recipe and also made a baking sheet of smaller ones. My hubby loves to use them for sandwiches!

I hope you enjoy making these as much as I do.

INGREDIENTS
3 1/2 cups unbleached all-purpose flour
2 cups whole wheat flour
2 packages active dry yeast
2 1/2 teaspoons salt
2 tbsp olive oil
2 cups warm water or whey (120 degrees F to 130 degrees F)
Cornmeal
1 egg white, slightly beaten
1 tablespoon water

INSTRUCTIONS

1. In a large mixing bowl stir together 2 cups of the unbleached flour, the olive oil, the yeast, and salt. Add the warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
   
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (about 1 hour).
   
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into 4 portions. Cover; let rest for 10 minutes. Meanwhile, lightly grease a baking sheet. Sprinkle with cornmeal.
   
4. Roll each portion of the dough into a 14x5-inch to 16x5-inch rectangle. Roll up, starting from a long side; seal well. Pinch ends and pull slightly to taper. Place seam side down on prepared baking sheets or baguette pan. In a small bowl stir together egg white and water. Brush some of the egg white mixture over loaves. Let rise until nearly double in size (35 to 45 minutes).
   
5. Preheat oven to 375 degrees F. Using a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Bake for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 8 to 10 minutes more or until bread sounds hollow when lightly tapped. Immediately remove bread from baking sheet. Cool on wire racks. Makes 4 baguettes (56 slices)
   

Recipe adapted from Better Homes & Gardens 2001 Cookbook. Changed it to use some Whole Wheat flour and Olive Oil.