Type what you have

Ingredients

• ✓ cornmeal
• wheat berry
• water

Instructions

1. 1 Several days before you hope to eat this bread: rinse wheat berries in cool water. Drain and submerge wheat berries with cool water in a large bowl. Cover the bowl with a plate or cloth, and allow wheat berries to soak at normal room temperature overnight or for about 12 hours so they soak up a considerable amount of water.
2. 2 Drain wheat berries in a colander; cover the colander with a plate to prevent wheat berries from drying out and set it in a place away from any sunlight or light. Rinse berries about 3 times a day, and they will soon begin to sprout. In a couple of days the sprouts will reach their optimum length of about l/4 inch. Growth depends on moisture and temperature so be patient.
3. 3 Grind sprouted wheat berries in a food mill or in a food processor.
4. 4 After grinding, dump the mushed up grain onto a clean work surface. Squeeze and knead the grain for about 10 minutes, then form into 2 small round, hearth-style loaves with your hands. Sprinkle an insulated cookie sheet with a little bran or cornmeal, and put the loaves on it.
5. 5 Preheating the oven is not necessary. Cover the loaves with cloches, and bake at 350 degrees F (175 degrees C) for 30 minutes. Then turn the oven down to 325 degrees F (165 degrees C), and bake for approximately 2 hours and 15 minutes more. Allow the breads to cool thoroughly on cooling racks for several hours, and then, because of the high moisture content, store in the refrigerator. For best results, slice this bread thinly, or break with hands.

By MARBALET

Ingredients

• ✓ cornmeal
• oil
• water
• seasoned salt

Instructions

1. 1 Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
2. 2 Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
3. 3 Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

By QueenE

Ingredients

• ✓ cornmeal
• buttermilk
• all-purpose flour
• sugar
• vegetable oil
• salt
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
2. 2 Mix cornmeal, buttermilk, flour, sugar, vegetable oil, salt, and baking soda in a bowl until thoroughly combined. Pour batter into prepared loaf pan.
3. 3 Bake in the preheated oven until top is golden brown and a toothpick inserted into the center of the loaf comes out clean or with moist crumbs, about 1 hour.

By Lori

Ingredients

• ✓ cornmeal
• buttermilk
• egg
• vegetable oil
• salt
• baking powder
• baking soda

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
3. 3 Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.

By MarkWayne

Ingredients

• ✓ cornmeal
• milk
• all-purpose flour
• baking powder
• salt
• white sugar
• egg
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
2. 2 In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
3. 3 Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

By Patricia Terranova Bergstrom

Ingredients

• ✓ cornmeal
• cayenne pepper
• paprika
• onion powder
• olive oil
• catfish fillet
• milk
• garlic

Instructions

1. 1 In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper.
2. 2 Heat oil in a large skillet over medium heat.
3. 3 Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.
4. 4 Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.

By EHOLT

Ingredients

• ✓ cornmeal
• flour
• white sugar
• baking soda
• salt
• yogurt
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking pan.
2. 2 Whisk flour, cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in yogurt and eggs until just combined; do not overmix. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until the center springs back when lightly pressed, 20 to 25 minutes.

By Maria

Ingredients

• ✓ cornmeal
• dill weed
• salt
• black pepper
• green tomato

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
2. 2 Mix cornmeal, dill, salt, and pepper in a small bowl. Dip tomato slices into mixture, coating both sides. Arrange coated slices in a single layer on a medium baking sheet.
3. 3 Bake in the preheated oven until crisp and golden brown, about 45 minutes.

By neicie

Ingredients

• ✓ cornmeal
• canola oil
• crookneck squash
• salt

Instructions

1. 1 Add enough canola oil to cover the bottom of a large skillet; heat over medium to medium-high heat.
2. 2 Slice squash; sprinkle with salt. Roll slices in cornmeal to coat.
3. 3 Fry squash for 5 minutes; flip and continue frying, flipping occasionally, until crispy and golden brown on both sides, 10 to 15 minutes more. Serve immediately.

By Teresa Clements

Ingredients

• ✓ cornmeal
• all-purpose flour
• salt
• baking powder
• white sugar
• egg
• broccoli
• cottage cheese
• margarine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9x13-inch baking dish.
2. 2 In a large bowl mix together the cornmeal, flour, salt, baking powder, and sugar. Make a well in the center of the bowl.
3. 3 In a separate bowl, combine the eggs, thawed broccoli, cottage cheese, and melted butter or margarine. Pour into well of flour mixture. Stir until just combined.
4. 4 Pour batter into a greased 9x13 inch baking dish.
5. 5 Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until golden brown.

By Mindy Spearman

Ingredients

• ✓ cornmeal
• mozzarella cheese
• water
• kosher salt
• canola oil

Instructions

1. 1 Shred 3 ounces of the mozzarella and cut remaining 5 ounces into 1/2-inch cubes. Transfer shredded cheese to a large bowl and cubed cheese to a medium bowl.
2. 2 Add cornmeal, 1 teaspoon salt, and warm water to the shredded cheese and mix to combine. Set aside for 10 minutes to allow cornmeal to absorb liquid. The mixture should resemble soft Play-Doh.
3. 3 Preheat the oven to 200 degrees F (95 degrees C).
4. 4 With damp palms and fingers, place 1/4 cup arepa mixture into your palm and flatten into a 2 1/2-inch disk. Place 3 to 4 cubes of the mozzarella into the center. Gently fold edges of dough over to cover mozzarella cubes completely, patting to form a cake. Repeat until all dough and cheese has been used.
5. 5 Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 3 or 4 arepas and cook until both sides are golden brown and charred in spots, 4 to 5 minutes per side. Remove to a parchment-lined baking sheet and season with a pinch of the remaining salt. Place in the preheated oven to keep warm. Repeat with remaining oil, arepas, and salt.

By Marianne Williams

Ingredients

• ✓ cornmeal
• water
• salt
• vegetable oil

Instructions

1. 1 Stir water and salt together in a medium bowl; gradually stir in cornmeal with your fingers until the mixture forms a soft, moist, malleable dough.
2. 2 Form dough into eight 2-inch diameter balls; pat each ball to flatten into a 3/8-inch-thick arepa patty.
3. 3 Heat oil in a large skillet over medium heat; fry arepas in batches until golden brown, about 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
4. 4 Slice halfway through each arepa horizontally with a thin serrated knife to form a pita-like pocket.
5. 5 Enjoy!

By John Mitzewich

Ingredients

• ✓ cornmeal
• water
• salt
• water
• parmesan cheese

Instructions

1. 1 In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
2. 2 Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
3. 3 Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.

By Dawn

Ingredients

• ✓ cornmeal
• all-purpose flour
• sugar
• baking powder
• salt
• whole milk
• vegetable oil
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 15x10x2-inch baking pan.
2. 2 Whisk flour, cornmeal, sugar, baking powder, and salt together in a bowl; stir in milk, vegetable oil, and eggs until batter is evenly combined. Pour batter into prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 33 minutes.

By CestJacque

Ingredients

• ✓ cornmeal
• self-rising flour
• cheddar cheese
• onion
• green bell pepper
• green chile pepper
• egg
• creamed corn
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
2. 2 In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan.
3. 3 Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.

By Rebecca Henley

Ingredients

• ✓ cornmeal
• all-purpose flour
• white sugar
• baking powder
• salt
• baking soda
• egg
• vegetable oil
• buttermilk
• buttermilk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
3. 3 While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
4. 4 Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
5. 5 When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
6. 6 Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
8. 8 Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.

By Stacy

Ingredients

• ✓ cornmeal
• canola oil
• salt
• buttermilk
• egg

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Preheat a 9-inch cast iron skillet on the center rack.
2. 2 Carefully remove the preheated skillet from the oven and pour in oil; gently swirl to coat the bottom and sides. Return the skillet to the oven for 10 minutes.
3. 3 Meanwhile, mix together cornmeal and salt in a medium bowl. Beat in buttermilk and eggs to form a thin batter.
4. 4 Carefully pull out the center rack and pour batter into hot oil in the skillet.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
6. 6 Shake the skillet to release corn pone. Serve warm in the skillet or turn out onto a serving plate.

By Aggie

Ingredients

• ✓ cornmeal
• butter
• white sugar
• egg
• vanilla extract
• biscuit baking mix
• milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
3. 3 In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
4. 4 Bake in preheated oven for 20 to 30 minutes, until golden.

By Kelly

Ingredients

• ✓ cornmeal
• water
• salt
• butter
• sage
• rosemary
• gouda cheese
• butter

Instructions

1. 1 Bring water and salt to a boil in a saucepan; slowly stir in corn meal. Reduce heat to medium-low; cook and stir until corn meal absorbs all the water, about 20 minutes. Remove from heat; stir in 2 tablespoons butter, sage, and rosemary. Add Gouda cheese; stir to incorporate.
2. 2 Pour polenta into a pie plate. Refrigerate until solid and chilled, about 1 hour. Cut polenta into wedges or squares.
3. 3 Heat 2 teaspoons butter in a skillet over medium heat; cook polenta pieces until crispy and warmed through, about 5 minutes per side.

By Ryan

Ingredients

• ✓ cornmeal
• all-purpose flour
• cumin
• onion powder
• garlic powder
• oregano
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Combine flour, cornmeal, cumin, onion powder, garlic powder, oregano, cayenne, salt, and black pepper in a large resealable bag. Shake well to combine.
2. 2 To use: Remove 1/2 cup of the mixture and place in a smaller resealable bag. Cut chicken (or desired meat) into serving pieces and place into the bag, a few at a time. Shake until well covered.

By Bren

Ingredients

• ✓ cornmeal
• active dry yeast
• honey
• water
• salt
• extra-virgin olive oil
• all-purpose flour

Instructions

1. 1 Combine yeast, honey, and 1/4 cup warm water in a large bowl with a whisk. Let stand to dissolve, about 10 minutes.
2. 2 Add salt, 1 tablespoon olive oil, remaining 3/4 cup warm water, and 1 cup flour to the mixture and stir until a batter forms. Add another 1 cup flour; stir to combine. Add 1/2 cup more flour and combine.
3. 3 Turn dough out onto a surface dusted with 1/4 cup flour. Knead until a smooth, fairly firm, slightly sticky dough is achieved, adding more flour as needed.
4. 4 Transfer dough to a lightly oiled bowl and cover with a damp towel. Let sit in a warm place until doubled in size, 30 to 40 minutes.
5. 5 Turn dough out onto a lightly floured cutting board and pat down with your hand. Divide dough into 4 equal pieces. Stretch and fold each piece down and under, tucking as you go, to form pizza dough rounds.
6. 6 Cover with a towel and let sit in a warm place until doubled in size, 20 to 30 minutes.
7. 7 Preheat the oven to 450 degrees F (230 degrees C). Dust a baking sheet with cornmeal.
8. 8 Transfer dough rounds to a lightly floured board and press each piece out to desired thickness, starting in the center, until 8 to 10 inches wide. Form a crust shape around the outer edges with your fingertips.
9. 9 Transfer one round of pizza dough to the prepared baking sheet and brush with 1 tablespoon olive oil. Top with any sauce and toppings you like.
10. 10 Bake in the lower rack of the preheated oven for 5 minutes. Move to the center of the oven and continue to bake until golden, about 10 minutes more. Repeat to bake remaining pizzas.

By John Mitzewich

Ingredients

• ✓ cornmeal
• olive oil
• pizza dough
• pesto sauce
• cheddar cheese
• potato chip
• red onion
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Rub 2 sheet pans with a few teaspoons of olive oil, and sprinkle over a light dusting of cornmeal. Set aside.
2. 2 Roll each dough ball into an oval shape about 1/8-inch thick and transfer onto the prepared pans. Cover each with pesto sauce, reserving about 2 tablespoons for the topping. Sprinkle each with Cheddar cheese. Add potato chips in one thick layer, overlapping chips as need to cover the surface.
3. 3 For each pizza, thin out reserved pesto with a tablespoon of olive oil, and then drip and drizzle it over the top of the chips. Top with red onions and mozzarella. Drizzle the tops of the pizzas with a little bit of olive oil.
4. 4 Bake in the center of the preheated oven until top and bottom crust of pizza is browned, 12 to 15 minutes. Let rest for 5 minutes before cutting.

By John Mitzewich

Ingredients

• ✓ cornmeal
• zucchini
• olive oil
• salt
• pepper

Instructions

1. 1 Wash and dry the zucchini. Trim off ends, then slice zucchini into 1/8-inch thick rounds. Place cornmeal in a medium bowl; toss in zucchini slices, mixing thoroughly to coat.
2. 2 Heat oil in a large nonstick skillet over medium heat. Place zucchini slices into hot oil and fry over medium heat. Sprinkle with salt and pepper. Watch zucchini closely, adding more oil if they are browning too quickly. When zucchini slices are golden brown on one side, flip to brown on other side. They will clump together as they cook but that is what you want.
3. 3 When zucchini slices are evenly browned, reduce heat to low and cover the skillet with a lid; steam until zucchini is slightly tender. Turn zucchini, replace lid, and steam until soft. Remove lid and increase heat to medium-high; fry slices on both sides until crisp. Serve hot.

By Judy Sing

Ingredients

• ✓ cornmeal
• butter
• all-purpose flour
• white sugar
• baking powder
• salt
• black pepper
• egg
• milk
• honey

Instructions

1. 1 Drop butter in a 9-inch cast iron skillet and place on the center rack of the oven; preheat to 400 degrees F (200 degrees C). Remove skillet from oven as soon as butter melts; this may be before oven reaches set temperature. Tip the skillet until melted butter coats all sides.
2. 2 Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a large bowl.
3. 3 Whisk eggs thoroughly in another large bowl. Add milk and honey and whisk until combined. Add dry ingredients and stir just until mixed; pour batter into the prepared skillet. Stir batter in a folding motion to incorporate any remaining melted butter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before cutting and serving.

By Craig Kendall

Ingredients

• ✓ cornmeal
• biscuit baking mix
• sugar
• baking powder
• egg
• milk
• butter
• corn kernel

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
2. 2 In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, whisk together the eggs, milk and melted butter until creamy. Stir in flour mixture until blended. Fold in frozen corn if using. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.

By Maryanne

Ingredients

• ✓ cornmeal
• milk
• chicken stock
• parmesan cheese
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Bring milk and chicken stock to a rolling boil in a large pot over medium-high heat. Gradually whisk in cornmeal, making sure there are no lumps. Reduce the heat to low and simmer, stirring constantly, until thick, about 5 minutes. Remove from the heat and stir in Parmesan cheese.
3. 3 Pour polenta into the prepared baking dish and spread spaghetti sauce over top.
4. 4 Bake in the preheated oven until sauce is bubbling, about 10 minutes.

By Jacquita

Ingredients

• ✓ cornmeal
• vegetable oil
• all-purpose flour
• seasoned salt
• salt
• lemon pepper
• white pepper
• egg
• salmon

Instructions

1. 1 Heat oil in a cast iron skillet to 350 degrees F (175 degrees C).
2. 2 Whisk together cornmeal, flour, seasoned salt, kosher salt, lemon pepper, and white pepper in a medium bowl.
3. 3 Beat eggs in a separate bowl for 10 seconds.
4. 4 Working one at a time, dip salmon into beaten eggs to coat completely. Dredge salmon in cornmeal mixture to cover completely. Shake off excess.
5. 5 Working in batches, fry salmon in hot oil, flipping halfway, until a golden brown crust forms, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.

By ShareWithMe

Ingredients

• ✓ cornmeal
• broccoli
• butter
• cottage cheese
• egg
• milk
• baking soda
• salt

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Grease a 9 inch cake pan.
2. 2 Bring an inch of water to a boil in a large saucepan. Place broccoli in pan and cover. Steam until tender, about 5 minutes. Drain, and rinse with cold water until cold; squeeze out excess water.
3. 3 Combine melted butter, cottage cheese, egg, milk, and steamed broccoli in a large bowl. In a separate large bowl, stir together the cornmeal, baking soda, and salt. Make a depression in the middle of the dry ingredients; spoon in broccoli mixture. Stir until well combined. Spoon into prepared pan.
4. 4 Bake until a knife inserted into the center of the pan comes out clean, about 20 minutes. Loosen edges of cooked cornbread with a knife. Cut into wedges to serve.

By Mochi Puffs

Ingredients

• ✓ cornmeal
• creamed corn
• buttermilk
• egg
• butter
• all-purpose flour
• sugar
• salt
• baking powder
• baking soda

Instructions

1. 1 Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
2. 2 Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
3. 3 Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
4. 4 Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
5. 5 Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ cornmeal
• yeast
• water
• salt
• all-purpose flour

Instructions

1. 1 Place yeast into the bottom of a large mixing bowl. Add water and stir, then mix in salt. Add flour and beat with a wooden spoon until dough is thick and sticky and pulls flour from the side of the bowl, 5 to 10 minutes.
2. 2 Cover the bowl with plastic wrap and let stand in a turned-off oven until doubled in volume, 12 to 14 hours. Dough will be bubbly and very sticky.
3. 3 Line a baking sheet with a silicone mat and dust generously with cornmeal.
4. 4 Use a floured spatula to scrape dough out onto a well-floured work surface. Dust dough with flour. With well-floured hands, pat dough into a rectangle. Cut the rectangle into four equal pieces.
5. 5 Dust one piece of dough with flour and stretch it with floured fingers into a log about 10 inches long and 1 1/2 inches around. Gently transfer to the prepared baking sheet. Wipe off excess cornmeal with a damp paper towel if desired. Repeat with another piece of dough. (Reserve remaining dough to bake later or prepare another baking sheet to bake all four loaves at once).
6. 6 Dust loaves lightly with flour. Dust a large piece of plastic wrap with flour and drape it lightly over the baking sheet with the floured side down. Let loaves rise, covered, until doubled in volume, 1 to 1 1/2 hours.
7. 7 Set the oven racks to the bottom and middle positions and preheat to 500 degrees F (260 degrees C) or as high as your oven will go. Place an oven-proof baking dish full of water onto the bottom rack of the oven.
8. 8 Cut four or five angled slashes into the top of each loaf with sharp kitchen shears. Poke down any sharp tips of dough left by the scissors. Spray the loaves with water, using a spray bottle.
9. 9 Bake in the preheated oven until baguettes are browned, about 15 minutes, spraying loaves with water after 5 minutes and 10 minutes. Turn the pan around on the second spraying.
10. 10 Transfer baguettes to a cooling rack and let cool to room temperature before slicing with a serrated knife.

By John Mitzewich