The Super-Secret Recipe File: Kyth's French baguettes

1 cup water       2 1/2 cups bread flour
1 tablespoon white sugar       1 teaspoon salt
1 1/2 teaspoons bread machine yeast

Place water, bread flour, sugar, salt, and yeast into bread machine pan. Select Dough/Manual cycle. When cycle ends, check dough -- if an indentation remains when touched, it's ready. (If not, let it rise a bit longer.) 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 end. 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.

Heat oven to 375 degrees F.

Mix together one egg yolk and one tablespoon water; brush over tops of loaves.

Bake for 20 to 25 minutes, or until golden brown.

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