French Bread

I like to make bread to go with winter soups and summer salads.  Hubby wanted a Baguette Pan and this is what we use to put that pan to use.

1 Cup Warm Water - no warmer than 110 degrees
2 Tsp Yeast
2 1/2 Cup Bread Flour
1 Tbl White Sugar
1 Tsp Salt
1 Yolk
Sesame seeds (optional)

Put yeast in the water and allow to bloom.

In a large mixing bowl, stir together 2 Cups Flour, Sugar and Salt.  Add Warm Water.  Run mixer with dough hook on low until well combined.  Add remaining flour 1 Tbl at a time until dough ball forms.  It will be tacky, but should pull away from the dough hook easily.  You cannot over mix, but you can add too much flour.

When completed, place in a greased bowl and turn to coat.  Let rise in a warm place until doubled and indentation remains when poked.  While rising, make a 16 x 12 template from parchment.

Lightly grease pan.  Turn onto a lightly floured surface.  Divide in half.  Roll into a 16 x 12 rectangle,  Cut in half to two 8 x 12 rectangles.  Roll up each half tightly, rolling from a 12 inch side.  Place in baguette pan OR on a cookie sheet, 3 inches apart.  Make deep, diagonal slashes across loaves every 2 inches.  Cover and let rise in a warm place until doubled.

Heat oven to 375 degrees.  Mix egg yolk with 1 Tbl water, brush over top of loaves.  Add sesame seeds, if desired.

Bake for 20 to 25 minutes until golden brown and has a hollow sound when thumped on the bottom.