French Baguettes

• 1 cup water
• 2 1/2 cups bread flour
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons dry active yeast
• 1 egg yolk
• 1 tablespoon water

1. Place 1 cup luke warm water and yeast in standing mixer fitted with paddle attachment. Let stand for 5 minutes or until yeast is dissolved and foamy. Add salt, sugar and bread flour. Mix on medium until combined. Place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
2. 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.
3. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
4. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
5. Manga!

water, bread flour, white sugar, salt, active yeast, egg yolk, water

Taken from www.epicurious.com/recipes/member/views/french-baguettes-50135819 (may not work)