Bake a Baguette

The baguette is a traditional bread that's very easy to make once you get the feel for it. Now, from the photo you can probably tell that I'm no expert in shaping loaves. That's because I don't make them as often as I used to so I would suggest that, if you want to keep your shaping skills honed, make loaves often.

That said, it's a versatile bread that can be eaten alone or with a meal. In Italy you often see them used for lunch sandwiches or people mill around at lunchtime with a loaf of bread, some cheese, and a glass of wine.

You want to have all of your supplies on hand before you begin to make the transition from rising to shaping to baking as smooth as possible.

• 2 envelops of yeast or 1  1/2 tbsp yeast
• 2 tbsp honey
• 3-4 cups of flour
• 2 tsp salt
• oil for the bowl
• cornmeal
• 3-4 ice cubes

1. combine honey and yeast and 1/2 c warm water to activate
2. mix flour and salt together and add yeast with a dough hook gradually adding in 1 c warm water, but not too wet!
3. turn out and knead until elastic or run on the hook
4. let rest, covred, 25-30 m.
5. until doubled
6. punch down, divide in half, shape, place on cornmeal on the surface to rise, slice with a razor blade
7. bake at 450 with ice cubes in the oven for 15 minutes or until browned and crusty