I used to make this epicurious.com recipe all the time before I was diagnosed with Celiac, and then after for the rest of the family. It's so simple with a bread machine and the baguettes taste wonderful right out of the oven. I usually don't brush with the egg mixture unless we've got company coming!
2 baguettes
Ingredients:
1 cup water
1 teaspoon salt
2 1/2 cups bread flour
1 tablespoon white sugar
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water
Preparation:
Place water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and start. When finished, punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 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 end. Place 3 inches apart on a greased cookie sheet.
Make deep diagonal slashes across loaves every 2 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. Meanwhile, preheat oven to 375 degrees). Mix egg yolk with 1 tablespoon water; brush over tops of loaves. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
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