BREAD MACHINE FRENCH BAGUETTES/ "SUB" BREAD
This wonderful bread you use your bread machine for the hard work, then finish it off in the oven. Totally worth the time and effort for a great fresh sub bread, especially when it is still slightly warm.
Provided by Barbara Kavorkian
Categories Other Breads
Time 40m
Number Of Ingredients 10
Steps:
- 1. Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
- 2. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover with a towel, and let rise in a warm place for about 30-40 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
- 3. 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, like a jelly roll, beginning at 12 inch side, gently 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. (I fit both on one sheet) Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise again in a warm place for an additional 30 to 40 minutes, or until doubled in bulk.
- 4. Preheat oven to 375°F. Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
- 5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
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