Baguette with Herbed Oil

Lesli Dustin

The bread recipe is from Cooking Light and the dipping oil isn't.

1 package dry yeast (about 2 1/4 tsp.)
1 1/4 cups warm water
3 cups bread flour, divided (about 14 1/4 oz.) I have used all-purpose flour with good results
1 t. salt
cooking spray
cornmeal

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, level with a knife. Add 2 3/4 cups flour to yeast mixture; stir until a soft dough forms. Cover and let stand 15 minutes. Turn dough out onto a lightly floured surface; sprinkle evenly with salt. Knead until the salt is incorporated and the dough is smooth and elastic (about 6 minutes); add enough of remaining flour, 1 T. at a time, to prevent dough from sticking to hands; dough will feel slightly sticky. Place dough in large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place about 40 minutes, or until double in size. Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time, roll each portion on a floured surface into 12 inch rope, slightly tapered at ends. Place ropes on large baking sheet sprinkled with cornmeal. Lightly coat dough with cooking spray, and cover; let rise 20 minutes or until doubled in size. Preheat oven to 450. Uncover the dough. Cut 3 (1/4-inch deep) diagonal slits across top of each loaf. Bake at 450 for 20 minutes or until browned on bottom and sounds hollow when tapped. Yield: 2 loaves, 12 servings each.

I put a little olive oil into a bowl with some minced fresh garlic, and herbs of your choice. I use oregano and basil. Microwave for a few minutes; be careful because oil and bowl will be very hot. Serve as an appetizer with bread slices for dipping.