FRENCH BAGUETTE

Steps:

• Combine water and sugar in a mixing bowl, sprinkle in yeast and let stand for about 10 minutes, or until yeast is dissolved and creamy.
• Using electric mixer, gradually beat in 3 cups of the flour, skim milk powder and salt; beat until smooth, about 3 minutes.
• With wooden spoon, gradually stir in enough of the remaining flour to make a stiff dough.
• Turn out onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
• Place in lightly greased bowl, turning to grease all over, cover with plastic wrap and let rise for 2 to 2 1/2 hours or until almost tripled in bulk.
• Punch down dough; cover and let rise for for 1 to 1 1/2 hours until doubled in bulk.
• Grease two heavy baking sheets or baguette pans and dust with cornmeal; set aside.
• Punch down dough; turn out onto floured surface and knead into a smooth ball. Divide dough into 4 equal pieces; roll each into a rope about 14 inches long. Place 2 ropes at least 4 inches apart on each prepared baking sheet.
• Dust tops with flour, cover with dry tea towel and let rise for about an hour, until doubled in bulk.
• 15 minutes before baking, place inverted baking sheet on middle rack of 425 oven. Place cake or pie plate on bottom rack.
• Just before baking only 2 baguettes at a time, pour 1 cup of water into pan. Using serrated knife, cut 3 long diagonal slashes about 1/4 inch deep inot each baguette.
• Place baking sheet with baguettes on inverted baking sheet and bake for 20-25 minutes or until golden brown and bottom sounds hollow when tapped.
• Remove to wire rack and let cool. Repeat with remaining baguettes.