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French Baguettes

"Great eaten sparkling from oven. Used to make sub sandwiches, and so on."

Ingredients :

1 cup water
2 half cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 half of 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 system pan within the order recommended by means of manufacturer. Select Dough cycle, and press Start.
When the cycle has completed, place dough in a greased bowl, turning to coat all aspects. Cover, and allow upward thrust in a warm area for approximately half-hour, or till doubled in bulk. Dough is ready if indentation remains when touched.
Punch down dough. On a gently floured surface, roll into a 16x12 inch rectangle. Cut dough in half of, growing two 8x12 inch rectangles. Roll up each 1/2 of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you pass. Roll lightly back and forth to taper give up. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes throughout loaves each 2 inches, or make one lengthwise shrink on every loaf. Cover, and allow upward thrust in a warm region for 30 to 40 mins, or till doubled in bulk.
Preheat oven to 375 levels F (one hundred ninety levels C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
Bake for 20 to 25 mins inside the preheated oven, or until golden brown.

Notes :

For guidelines, see our article on Forming and Baking Baguettes.
Reynolds® Aluminum foil may be used to hold meals wet, cook dinner it evenly, and make easy-up simpler.

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