Glazed French Bread
- 1 Basic Yeast Dough recipe
- 1 egg, beaten
- 2 Tbsp. milk
- poppy seeds or sesame seeds (optional)
- Divide dough in half. Roll portion of dough into a 13 x 8-inch rectangle on a lightly floured surface. Roll dough jellyroll fashion, starting at long edge, pressing firmly to eliminate all air pockets; pinch ends and seams to seal. Place loaf, seam side down, on a greased baking sheet. Repeat procedure with remaining portion of dough. Cover and let rise in a warm (85u0b0), draft free place about 45 minutes or until double in size. Carefully make diagonal slits about 1/4-inch deep down the lengths of the loaves using a sharp knife. Combine egg and milk, beating with a fork until blended; gently brush over loaves. Sprinkle each loaf with desired seeds. Bake at 400u0b0 for 20 to 25 minutes or until loaves sound hollow when tapped. Cool on wire racks.
yeast, egg, milk, poppy seeds
Taken from www.cookbooks.com/Recipe-Details.aspx?id=12973 (may not work)