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1 cups water
2-1/2 cups bread flour
1 tbsp. sugar
1 tsp. salt
1-1/2 tsp. bread machine yeast
1 egg yolk
1 tbsp. water

Place water thru yeast into bread machine in order recommended by manufacturer.

Process on dough/manual cycle.

When cycle is completed, place dough under a large inverted bowl. Let rise in warm place about 30 minutes or until double. Dough ready if indentation remains when touched.

Place a piece of baking parchment on a cookie sheet.

Punch down dough, and roll into rectangle, 16x12", on lightly floured surface. Cut dough crosswise in half.

Roll up each half of dough tightly, beginning at 12" side. Roll gently back and forth to taper ends. Place 3" apart on cookie sheet.

Make 1/4"-deep diagonal slashes across loaves every 2", or make 1 lengthwise slash on each loaf.

Cover and let rise in warm place 30 to 40 minutes until double.

Heat oven to 375ºF.

Mix egg yolk and 1 tbsp. water; brush over tops of loaves.

Bake 20-25 minutes or until golden brown. Serve warm or cool on wire rack. (You could use a stone to bake this bread)

Posted by Joyce R.

Nutritional Info Per Serving: 54 Calories; trace Fat (4.1% calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 90mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Other Carbohydrates.