French Baguettes

Posted by bettyboop50 at recipegoldmine.com April 29, 2001

1 cup water
2 1/2 cups bread flour
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water

Preheat oven to 375 degrees F.

Measure carefully, and place 1 cup water, bread flour, sugar, salt, and yeast into bread machine pan in the order recommended by the machine's manufacturer. Select Dough/Manual cycle.

Place dough in a greased bowl, turning to coat all sides. Cover. Let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.

Punch down dough. Roll into a 16- x 12-inch rectangle on a lightly floured surface. Cut dough in half, creating two 8- x 12-inch rectangles. Roll up each half of dough tightly, beginning at 12-inch side. Roll gently back and forth to taper ends.

Place 3 inches apart on a greased cookie sheet. Make 1/4-inch deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover. Let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.

Mix egg yolk with 1 tablespoon water; brush over tops of loaves. Bake for 20 to 25 minutes, or until golden brown.

This recipe yields 2 baguettes.