FRENCH BAGUETTES

Steps:

• 1. Put 1 cup water, flour, sugar, salt and yeast into bread machine. Select dough cycle and press start
• 2. When cycle has completed 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. Dough is ready if indentation remains when touched.
• 3. Punch down dough. On lightly floured board, roll into a 16 x 12 rectangle. Cut doughh in half creating two 8 X 12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper ends. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 or 3 inches or make one lengthwise slash on each loaf. Cover and let rise in a warm place for 30 to 40 minutes or until doubled in bulk.
• 4. Preheat oven to 375F. Mix egg yolk with 1 tablespoon water, brush over tops of loaves. Bake for 20 to 25 minutes in the preheated oven or until brown.