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French Baguettes

"Great eaten fresh from oven. Used to make sub sandwiches, and so forth."

Ingredients :

1 cup water
2 half of cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons bread system yeast
1 egg yolk
1 tablespoon water

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H50M

Place 1 cup water, bread flour, sugar, salt and yeast into bread gadget pan inside the order recommended by producer. Select Dough cycle, and press Start.
When the cycle has finished, vicinity dough in a greased bowl, turning to coat all aspects. Cover, and permit rise in a warm place for about half-hour, or till doubled in bulk. Dough is ready if indentation stays when touched.
Punch down dough. On a gently floured floor, roll right into a 16x12 inch rectangle. Cut dough in 1/2, growing 8x12 inch rectangles. Roll up every half of dough tightly, beginning at 12 inch facet, pounding out any air bubbles as you cross. Roll lightly from side to side to taper give up. Place three inches aside on a greased cookie sheet. Make deep diagonal slashes throughout loaves every 2 inches, or make one lengthwise scale down on every loaf. Cover, and permit rise in a warm region for 30 to forty minutes, or till doubled in bulk.
Preheat oven to 375 degrees F (190 levels C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
Bake for 20 to 25 minutes within the preheated oven, or till golden brown.

Notes :

For recommendations, see our article on Forming and Baking Baguettes.
Reynolds® Aluminum foil can be used to maintain meals moist, cook it flippantly, and make clean-up less complicated.

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