PLAIN FRENCH BREAD

1 1/4 cups water
3 cups bread flour
2 1/2 teaspoons bread machine yeast
1 teaspoon salt
1 egg white whisked together with 1 tablespoon water for glaze

Combine the ingredients except egg wash in the bread machine pan and process on the dough setting.

Remove the dough to a lightly floured work surface and punch it down. Form it into a tight ball and cover it with the bread machine pan. Let the dough rest for 30 to 45 minutes.

Divide the dough into two pieces, form each piece into a tight ball, and set aside uncovered for 10 minutes.

Flatten each piece into a rectangle about 6-x-3 inches, then form into 2 baguettes. Place on parchment or in special baguette pans and cover with plastic or a tea towel while the loaves rise one final time, about 30 minutes.

Meanwhile, preheat the oven with a baking stone in place on the middle rack to 450 degrees F for at least 30 minutes.

Just before baking, brush the loaves lightly with the egg wash and make 3 or 4 diagonal slashes in the top of each loaf.

Bake the loaves in the preheated oven until golden brown, 25 to 30 minutes. Spritz the oven with plain water 3 or 4 times during the first 10 minutes. Turn the bread out and cool on a rack. Eat it the same day it's made.

Makes 2 loaves
Source: Rustic European Breads From Your Bread Machine by Linda West Eckhardt and Diana Collingwood Butts