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.
When the cycle has completed, 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.
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.
Preheat oven to 375 degrees F (190 degrees C).
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.
Stand Mixer
Add warm water, yeast, and Sugar to stand mixer bowl
Wait 5 minutes for the yeast to bloom
Add Salt and most of the flour
I use my bread hook to mix
Add a little more flour until the dough doesn't stick to the side of the bowl
Once it doesn't stick, add 1/4c more flour to take the "Stickiness" out of the dough
Mix on slow setting for 7 minutes
Stop mixer and allow to rest for 30 minutes
Punch dough down and shape the dough into whatever you're going to use. I have a french bread pan
Allow to rise until doubled in size.
Bake at 375 for 20-25 minutes until the bread is 190+ degrees internal
Allow to cool for at least 5 minutes before you cut