Vietnamese Baguette Recipe (Banh Mi Tay)
- 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
- Special equipment: Large capacity food processor; a double (15-inch long) dark, nonstick French bread pan; a razor blade or very sharp knife; plastic dough scraper; plastic spray bottle.
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