| 1 |
Place the yeast, 1 cup lukewarm water, and sugar in
the bowl of a mixer with a dough hook. Sift together the all-purpose
flour, rice flour, and salt in a separate bowl. |
| 2 |
Starting the mixer at the lowest speed, add the
butter to the yeast, then gradually add the dry ingredients and beat
until well combined, about 3 minutes. Increase the speed to medium
and continue beating the dough until it is smooth and comes away
from the sides of the mixing bowl easily. Put the dough on a lightly
floured surface, cover with plastic wrap, and allow to rise (double
in volume), 45 minutes to 1 hour. |
| 3 |
Punch down the dough and knead it for about 2
minutes. Separate into 2 portions and shape each into an 8-inch-long
baguette. (The dough may be sticky and hard to handle at this point.
Do not overwork it, just gently shape it.) Cover loosely with
plastic wrap and allow to rise a second time, about 45 minutes.
Meanwhile, place a baking stone on a rack set in the middle of the
oven and preheat the oven to 400 F. |
| 4 |
With a sharp knife blade or a clean razor blade, make
1 slit lengthwise or three diagonal slits along the top of each
baguette. With the help of a wooden pastry paddle, carefully slide 2
baguettes onto the baking stone and bake until golden, 20 to 25
minutes. To test for doneness, tap the underside of a loaf. If it
sounds hollow and the exterior is crisp, then it is done. Remove
from the oven and allow to cool before handling. |
| 5 |
NOTE: A perfect substitute, if you do not feel like
baking, is a traditional French baguette. |
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