| Directions |
| 1 |
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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.
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| 2 |
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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.
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| 3 |
|
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.
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| 4 |
|
Preheat
oven to 375 degrees F (190 degrees C). Mix egg yolk with 1
tablespoon water; brush over tops of loaves.
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| 5 |
|
Bake
for 20 to 25 minutes in the preheated oven, or until golden brown.
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