French Baguette (Bread Machine)

1 cup filtered water, heated for 30 seconds on high in microwave
1½ teaspoons sugar
1½ teaspoons Kosher salt
2½ (15 ounces) cups bread flour (scooped and leveled)
1½ teaspoons bread machine yeast

Add ingredients to bread machine pan in the order listed. Select Dough cycle, and press start.

When the Dough cycle has completed, place dough on floured surface. Pat down, and cut dough in half. With each half, pat dough onto a rectangle, approximately 9 inches by 4 inches. Roll the long side, forming a cylinder. Press edges together, and continue to shape into a baguette with tapered ends. Place on parchment paper or perforated french bread/baguette pan. Repeat with second piece of dough. Make deep diagonal slashes across loaves every 2-inches, or make one or two lengthwise slashes on each loaf. Let rise in a warm place for 45 minutes to an hour, or until doubled in bulk.

Preheat oven to 450° F. When oven has reached temperature, place a cast iron pan on the lower rack for five minutes. Pour 2 cups of boiling water into pan to produce steam. Brush top of loaves with cold water. Place in oven. After three minutes, brush top of loaves again with cold water. Repeat two more times. After the last brush, reduce heat in oven to 400° F, and continue cooking for 15 additional minutes, or until golden brown. Remove from oven and let cool completely. Yield: 2 Baguettes.

Note: May also use dough to make rolls. Scale dough into 2-ounce sections and place on parchment paper or perforated french bread/baguette pan. Make several deep diagnonal slashes on each roll. Continue as above for the baguettes.