Ingredients
3 1/2 c. flour, divided
1/3 c. sugar
1 tsp. salt
2 pkg. Fleischmann's RapidRise yeast
1 c. water
6 Tbsp. margarine or butter, divided
1 egg, room temperature
Method
Sources
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Perforated peel sheds excess flour — clean pizza launch into oven
Wooden pizza peel — flour-coated launch into oven or pizza stone
Narrow board for transferring shaped baguettes to oven
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
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Set aside 1 cup flour. Combine 2 1/2 cups flour, sugar, salt and yeast. Heat water and 4 tablespoons butter until hot to touch (125° to 130°). Stir into dry mixture. Stir in egg and only enough reserved flour to make a soft dough. Knead until smooth and elastic, about 4 minutes, on a lightly floured surface. Cover; let rise 10 minutes. Roll into 12-inch square on a lightly floured surface. Brush with 2 tablespoons melted butter. Cut in 25 squares. Overlap squares, butter side down, in a greased 12-cup fluted tube pan. Cover; let rise until doubled in size (about 10 minutes). Bake at 375° for 20 to 25 minutes. Remove from pan.