Crusty Mini Baguettes

• 12 1/4 cup all-purpose flour
• 21 tsp salt
• 31 tsp sugar
• 41 package active dry yeast
• 53/4 cup warm water
• 61 tbsp olive oil
• 71 piece egg (for egg wash) (optional)

1. 1

   In a bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.

2. 2

   In a separate bowl, mix the flour and salt. Add the yeast mixture and olive oil, then stir until the dough forms.

3. 3

   Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic. Let it rise in a lightly oiled bowl for 1 hour or until doubled in size.

4. 4

   Preheat your oven to 475°F (245°C). Punch down the dough and divide it into 4 equal pieces. Shape each piece into a small baguette.

5. 5

   Place the shaped baguettes on a baking sheet lined with parchment paper. Let them rest for 20 minutes.

6. 6

   Optional: Brush the tops with a beaten egg for a golden finish.

7. 7

   Bake for 20-25 minutes, or until golden brown and crusty. Let cool before serving.

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