I wish I knew why such simple ingredients made something that tastes so good!
Baguettes are by far my favorite bread. The crisp outer crush and the soft insides are perfection to me.
The cornstarch mixture being brushed over the loaves is what gives them the crusty outer edges.
The dough is light and very smooth. It takes very little effort to knead it.
It does appear that I did not roll my dough tight enough as my baguettes were a little fat in the middle.
I cut the baguettes into squares for dipping in the fondue. I did slice a piece off and butter it beforehand and it was so very delicious!
FRENCH BREAD
1 1/4 Cups Warm Water
1 Package Yeast
1 1/2 Teaspoons Salt
1 Tablespoon Soft Shortening
1 Tablespoon Sugar
3 1/2 Cups Sifted Flour
1 Teaspoon Cornstarch
1 Teaspoon Cold Water
1/2 Cup Boiling Water
Blend cornstarch with cold water. Add 1/2 cup boiling water and cook, stirring, until clear. Measure warm water into a large mixing bowl. Add yeast and stir until dissolved. Add salt, shortening and sugar. Stir in flour to make a soft dough. Turn out onto a lightly floured board and knead 8 to 10 minutes until elastic and no longer sticking to the board. Place in a greased bowl, turning to coat. Cover and let rise 1 hour. Punch down and let rise again for 30 minutes. Turn out onto floured board and cut into 2 portions. Roll each portion into an oblong measuring 8 x 10 inches. Beginning with the wide side, roll up tightly, pinching to seal. Roll dough gently back and forth to lengthen each loaf to about 16 inches, tapering the ends. Place loaves on a greased baking sheet sprinkled with corn meal. Brush loaves with cornstarch mixture. Let rise, uncovered, for 1 1/2 hours. Brush again with cornstarch mixture. With a sharp knife make 1/4 inch slashes in the dough at 2 inch intervals. Bake in a 400 degree oven for 10 minutes. Remove from the oven and brush again with cornstarch. Return to the oven and bake an additional 30 minutes.
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