|Lukewarm water||625 Milliliter|
|Granulated sugar||1 Teaspoon|
|Active dry yeast||1 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Skim milk powder||1⁄4 Cup (4 tbs)|
|Cornmeal||1 Cup (16 tbs)|
In mixing bowl, combine water and sugar; sprinkle in yeast and let stand for 10 minutes or until yeast is dissolved and creamy.
Using electric mixer, gradually beat in 3 cups (750 mL) 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 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; let rise for 2 to 2-1/2 hours or until almost tripled in bulk.
Punch down dough; cover and let rise for 1 to 1-1/2 hours or until doubled in bulk.
Grease 2 heavy baking sheets and dust with cornmeal; set aside.
Punch down dough; turn out onto lightly floured surface and knead into smooth ball.
Divide dough into 4 equal pieces; roll each into rope about 14 inches (35 cm) long.
Place 2 ropes at least 4 inches (10 cm) apart on each prepared baking sheet.
Dust tops with flour.
Cover with dry tea towel and let rise for about 1 hour or until doubled in bulk.
Fifteen minutes before baking, place inverted baking sheet on middle rack of 425Ã‚Â°F (220Ã‚Â°C) oven.
Place cake pan or pie plate on bottom rack.
Just before baking only 2 baguettes at a time pour 1 cup (250 mL) water into pan.
Using serrated knife, cut 3 long diagonal slashes about 1/4 inch (5 mm) deep along top of each baguette.
Place baking sheet with baguettes on inverted baking sheet; bake for 20 to 25 minutes or until golden brown and bottoms sound hollow when tapped.
Remove to wire rack and let cool.
Repeat with remaining loaves.