Ingredients:
- 1 cup water
- 2 1/2 cups bread flour
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 1/2 teaspoons bread machine yeast
- 1 egg yolk
- 1 tablespoon water
1. Place water, flour, sugar, salt and yeast in bread machine pan.
2. Select Dough Cycle, press start (bread machine manual will hold more information-it varies by machine)
3. When cycle is done, take dough and place it in greased bowl and turn it to coat all sides.
4. Cover in a warm place and let it rise for about 30 mins
5.Punch down dough. On a lightly floured surface, roll into a 16×12 inch rectangle. Cut in half.
6. Roll up each piece of dough and punch out any air bubbles
7. Roll back and forth to make it look kind of earthworm-like
8. Place 3 inches apart on a baking sheet and make diagonal slash marks on top of each dough piece and one long one down the center
9.Cover, and let rise in a warm place for 30 to 40 minutes
10.Preheat oven to 375 degrees. Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
11. Mix egg yolk with 1 tablespoon water; brush over tops of loaves. Enjoy!
**Though the baguette today is often considered one of the symbols of French culture viewed from abroad, the association of France with long loaves predates any mention of it. Long, if wide, loaves had been made since the time of Louis XIV, long thin ones since the mid-eighteenth century and in fact by the nineteenth century some were far longer than the baguette.”a long thin loaf of French bread“[1] that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.
A standard baguette has a diameter of about 5 or 6 cm (2 or 2⅓ in) and a usual length of about 65 cm (24 in), although a baguette can be up to a metre (39 in) long. (Taken from wikipedia)
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