How to Make Vietnamese Baguette

Name: How to Make Vietnamese Baguette
Ingredients: Makes two 15-inch loaves, each about 14 ounces; 1 (1/4 ounce) package active dry yeast, Fleishman brand preferred, or fast-rise yeast, SAF brand preferred; 1/2 plus 1 cup warm water (105-115°F); 3 1/2 cups low-protein, unbleached all-purpose flour, Gold Medal or Pillsbury brand preferred, plus extra for shaping the loaves; 1 1/2 teaspoons salt; 1 tablespoon sugar

How to Make Vietnamese Baguette was pinched from <a href="http://www.vietworldkitchen.com/blog/2007/05/vietnamese_bagu.html" target="_blank">www.vietworldkitchen.com.</a>

INGREDIENTS

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Makes two 15-inch loaves, each about 14 ounces

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1 (1/4 ounce) package active dry yeast, Fleishman brand preferred, or fast-rise yeast, SAF brand preferred

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1/2 plus 1 cup warm water (105-115°F)

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3 1/2 cups low-protein, unbleached all-purpose flour, Gold Medal or Pillsbury brand preferred, plus extra for shaping the loaves

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1 1/2 teaspoons salt

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1 tablespoon sugar

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