Vietnamese Baguette Recipe (Banh Mi Tay)

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

1 (¼ ounce) package active dry yeast, Fleishman brand preferred, or fast-rise yeast, SAF brand preferred

½ plus 1 cup warm water (105 to 115°F)

3 ½ cups low-protein, unbleached all-purpose flour, Gold Medal or Pillsbury brand preferred, plus extra for shaping the loaves

1 ½ 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.

Directions at vietworldkitchen.com

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