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.
Yield: 2 baguettes
Posted by bettyboop50 at Recipe Goldmine April 29, 2001.