Frank's Recipes! Baguette for ABM/Oven

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Baguette for ABM/Oven

3 3/8 cups Bread flour, sifted
1 teaspoon salt
1 1/8 cups water
1 teaspoon butter
1 teaspoon dry yeast

Remove the pan from the machine and assemble the blade on the shaft (lubricate lightly with Olive Oil)
Place all the ingredients EXCEPT the liquids and the yeast into the Bread Pan
Pour Water into the Pan
Place the Bread Pan inside the Body
Close the lid and add the yeast to the yeast dispenser
Start the Machine in Crispy Dough Mode (Optional: set the timer to finish 2 hrs before serving)
When finished Divide the dough into 2 equal portions roll each into a ball
Place the dough in a greased bowl Cover Rest for about 20 minutes (place in fridge during summer)
On lightly floured surface, roll each ball into a rectangle (chilled marble rolling pin works great!)
Starting at one short edge roll the dough up tightly into a thin log pinching the edges to seal taper and round ends
Place on a French Bread Pan (with seams down) Spray Water on Top
Proof in 90' Oven for 60 minutes or until doubled in size
Brush with water with sharp knife make three diagonal cuts 1/4 inch deep across top of logs
Sprinkle with Poppy Seed if desired
Bake in 375'F oven for 25-30 minutes or until golden brown. If oven allows steaming steam for first 10 minutes

Yield: 2 loaves

Per serving: 1715 Calories (kcal); 12g Total Fat; (6% calories from fat); 57g Protein; 337g Carbohydrate; 10mg Cholesterol; 2190mg Sodium
Food Exchanges: 22 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates