Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Non Fat French Baguette




Source of Recipe


Marla


List of Ingredients




Non Fat French Baguette

2 tablespoons yeast
pinch of sugar
2 cups water, about 100° to 110°F
1/2 cup whole wheat flour
1 tablespoon salt
5 - 6 cups bread flour
nonstick cooking spray



Recipe



1. Stir the yeast, sugar and water together in a mixing bowl and let stand, uncovered, until a foam develops on the surface, about 8 to 10 minutes. (If a foam does not form, the yeast is dead and should be thrown away.)

2. With a wooden spoon, stir in the whole wheat flour and salt. Stir in the bread flour by the cupful until a shaggy dough is formed and pulls away from the sides of the bowl.

3. Place the dough on a lightly floured work surface and knead by hand, adding flour as needed to keep the dough from sticking. Knead until the dough is smooth and elastic, about 8 to 10 minutes.

4. Spray the inside of a clean bowl with a non-stick spray and place the dough in the bowl. Cover with plastic wrap and lay a kitchen towel over the top of the bowl to keep the warmth inside. Let the dough rise at room temperature until it has tripled in size. This will take about 1 1/2 to 2 hours. (Or let the dough rise slowly in the refrigerator overnight.)

5. Turn the dough out onto a lightly floured work surface and punch the dough down several times. Knead the dough for 5 minutes and return the dough to the bowl, cover with plastic and let rise until double in size, about 20 to 30 minutes (an hour or more if the dough has been refrigerated).

6. Turn the dough out onto the work surface and divide it into 4 equal pieces. Flatten each piece of dough into a rectangle, fold it into thirds and roll it into a cylinder about 16" long. Place the loaves in baguette pans or set them on the backside of a two cookie sheets sprinkled with cornmeal. Cover the loaves with a clean kitchen towel and let them rise at room temperature until doubled in size, about 45 minutes. If the dough has been in the refrigerator, rising time will be longer.

7. Meanwhile, place a baking stone on the middle rack of the oven and preheat it 450°F.

8. With a sharp knife, carefully make 3 or 4 diagonal cuts on each loaf, about 1/8" deep.

9. Place a bowl of boiling water on the bottom rack of the oven. The water will create steam in the oven and make a nice crust on the bread. Carefully transfer the loaves (in the bread pans, if you are using them) to the oven and place them on the baking stone.
10. Bake until the loaves are golden brown and they feel very light for their size, about 25 to 30 minutes. The best way to test for doneness is to hold a loaf with a kitchen towel in one hand and thump on the back of it with the other; if it sounds hollow, it's done. Let cool for at least 10 minutes before slicing.


Nutrition Facts
Serving size: 1 piece
Calories 68
Total Fat 0 g
Saturated Fat 0 g
Protein 2 g
Total Carbohydrate 14 g
Dietary Fiber 1 g
Sodium 177 mg
Percent Calories from Fat 4%
Percent Calories from Protein 14%
Percent Calories from Carbohydrate 81%