French Wheat Baguettes
Punch the dough down, and turn out onto a lightly floured surface; knead 3 or 4 times. Cover and let rest 5 minutes. Divide the dough in half, and roll each portion into a 17 x 9-inch rectangle. Roll up each rectangle, starting with a long edge, pressing firmly to eliminate air pockets; pinch ends to seal. Place each roll, seam side down, in an 18-inch-long baguette pan coated with cooking spray and sprinkled with cornmeal. Cover and let rise 45 minutes or until doubled in bulk.
NOTES : To make in 9 x 5-inch loaf pans, roll dough into 2 (14 x 8-inch)