Categories: Breads- Rolls- Biscuits- Corn bread

Ingredients

• 1 pkg. active dry yeast
• 1 1/4 cups warm water (105 degrees)
• 3 to 3 1/2 cups all-purpose flour
• 2 1/2 tsp. coarse (kosher) salt

Directions

1. Sprinkle yeast over 1/4 cup water in measuring cup; gently mix to moisten yeast. Let stand 10 minutes to soften; mixture will be foamy.

2. Stir together 3 cups flour and the salt in a bowl.

3. Pour yeast mixture into flour. Add remaining 1 cup warm water; stir to form ball. If too dry, add a little more water; if too wet, add a little more flour.

4. Turn out onto lightly floured surface. Knead until smooth and elastic, 10 minutes.

5. Grease bowl with butter or margarine. Place dough in bowl; turn to coat. Cover with clean towel or plastic wrap. Let dough rise in warm place until double in volume.

6. Roll dough out to 20 × 8 inch rectangle on lightly floured surface. Roll up from short side. Press ends to seal; fols ends under loaf. Place seam side down in greased 8 1/2 × 4 1/2 × 2 5/8 inch loaf pan. Cover; let rise until doubled in volume for about 1 hour.

7. Bake in 400 degrees oven for 25 to 30 minutes or until loaf sounds hollow when tapped. Remove from pan to rack to cool.

8. Baguette:

9. Prepare Basic Bread recipe through to just before last rising, divide dough in half. Roll each half into 12 × 2-inch cigar shape. Place on greased baking sheet; cover with plastic wrap. Let rise in warm place until doubled in volume, 30 to 40 minutes. Remove wrap.

10. Bake in 400 degree oven for 25 minutes or until loaves sound hollow when tapped. Transfer breads to wire rack to cool slightly.

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