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French Bread/ Baguettes
by
Anne Tierney
Calificación: 4.0
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%20oven%20for%2020%20minutes.%20Brush%20again%20with%20egg%20white%20mixture.%20Bake%20for%20an%20additional%2010%20to%2015%20minutes,%20or%20until%20bread%20tests%20done%20[sounds%20hollow%20when%20tapped%20on%20top]%20.%20If%20necessary,%20cover%20loosely%20with%20foil%20to%20prevent%20over%20browning.%20Remove%20from%20baking%20sheet,%20and%20cool%20on%20a%20wire%20rack.%3C/p%3E%3Cp%3EFor%20baguettes:%20divide%20dough%20in%20half%20and%20lower%20cook%20time%20to%2015-20%20minutes%20total.%3C/p%3E%3Cp%3ETIP:%20for%20crispy,%20crunchy%20crust%20try%20throwing%20a%20few%20ice%20cubes%20in%20the%20bottom%20of%20the%20oven%20just%20after%20you%20put%20the%20bread%20in%20the%20oven.%20It%20makes%20the%20crust%20really%20crunchy%20with%20a%20nice%20chewy%20middle.%3C/p%3E){kind=link}