Instructions: This is a good recipe in which to let the electric mixer work for about 10 minutes in the early stages of developing the dough as a soft batter.

In a medium bowl combine the salt, malt syrup, dry milk, yeast, and warm wate. stir to dissolve the malt, which is heavy and thick. In a mixing bowl, place 4 cups flour and form a well in the center. Pour in the malt mixture; stir to form a batter. Add the oil. Beat with the flat beater at medium speed for 10 minutes. Scrape down the sides of the bowl, if necessary. Stop the mixer. Add additional flour, 1/2 cup at a time, stirring first with a spoon and then working the flour into the dough by hand.

When the dough is firm, take it from the bowl. The dough will be soft, elastic, and warm to the tough.

Knead the dough about 10 minutes. The dough hook of the electric mixer is fine for working this dough, but be mindful that this large amount of dough may force some of it up and over the protecting collar and intothe spring mechanism. Push the dough back by holding a rubber spatula between it and the collar while the dough hook revolves.

Return the dough to a large washed and greased bowl, cover with plastic wrap, and leave at room temperature until the dough has TRIPlLED in volume, 2 hours. This may mean that the dough will press up against the plastic wrap.

Turn back the plastic wrap, punch, and deflate the dough with extended fingers. Turn the dough over, re-cover the bowl, and allow the dough to rise for 30 minutes more.

Turn the dough onto a floured work surface and knead briefly to press out the bubbles. Divide the dough, which will weigh about 4 pounds, into 2 pieces or as manuy as you wish. Form each into a ball and cover with a towel. The dough or a portion of it may also be rolled undr the palms into a stubby 12" to 14" long classic baguette.

Let the dough rest for 20 minutes.

Shape the dough into loaves.

Loosely cover the loaves with a towel so that some air reaches the surface of the dough to form a light crust. Leave at room temperatur for about 1 hour.

Preheat the oven to 425 deg F about 20 minutes before baking. Cut a tic-tac-toe design on the loaves if they are flat. Bruhs the loaves with water and place in the oven. This bread is baked in a dry oven, so no pan of water is needed.

If the oven is too small to hold all of the loave at one time, cover and reserve those to be held in the refrigerator.

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