Batarde

These long, slender sticks are called pain ordinaire, or "everyday bread" in France. They are served freshly made with every course, from soup to dessert.

Ingredients

1 1/2 cups water

1 1/2 tsp salt

1 tbsp granulated sugar

3 3/4 cups all-purpose flour or bread flour

1 1/2 tsp bread machine yeast

Preparation

1. Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Dough Cycle

2. Pre-heat oven to 425*F. Remove dough to a lightly floured surface; cover with a large bowl and let rest for 10-15 minutes

3. Form dough into a 14-inch stick with a slightly flattened top, tapering at both ends. Place on baking sheet, then insert into pre-heated oven for 20-25 minutes, or until loaf sounds hollow when tapped on the bottom

TIP

Crisp with a spritz of water during baking. Baker over a pan of hot water