Title: Plain French Bread
Categories: Breadmaker French
Yield: 1 Loaf

1 1/4	c	Water
3	c	Bread flour
2 1/2	ts	Bread machine yeast
1	ts	Salt
1		Egg white whisked together with 1 T 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 over with a baking stone in place on the middle rack to 450 degrees 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 16 servings.

Per serving: 87 calories; 0.2 g fat (0.04 g saturated fat; 2 percent calories from fat); 0 mg cholesterol; 142 mg sodium.

from Rustic European Breads From Your Bread Machine by Linda West Eckhardt and Diana Collingwood Butts

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