- Skill Level: Hard
This is a heavenly alternative to any shop-bought French stick. Perfect eaten fresh from oven or used to make sandwiches or garlic bread.
- 225ml (8 fl oz) water
- 350g (12 oz) bread flour
- 1 tablespoon caster sugar
- 1 teaspoon salt
- 1 1/2 teaspoons quick yeast
- 1 egg yolk
- 1 tablespoon water
- Place water, flour, sugar, salt and yeast into bread machine loaf 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 40x30cm rectangle. Cut dough in half, creating two 20x30cm rectangles. Roll up each half of dough tightly, beginning at shorter side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 8cm apart on a greased baking tray. Make deep diagonal slashes across loaves every 4cm, 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 190 C / Gas mark 5. 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.