Baguettes

1 c. water
1 T. sugar
1 1/2 t. yeast
2 1/2 c. bread flour
1 t. salt
1 egg yolk
1 T. water

Place 1 c. water, sugar, and yeast in the bowl of your mixer; stir. Let proof for about ten minutes.

Add salt and flour, half-cup at a time. Let knead for about 10 minutes. Now the recipe must diverge:

For regular yeast users: Place dough in a greased bowl. Cover and let rise for about 30 minutes, or until doubled in size. Dough is ready if indentation remains when touched. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12" rectangles. Roll up each half of dough tightly, beginning at a 12" side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place on greased cookie sheet. Make deep diagonal slashes across loaves every two inches, or make one lengthwise slash on each loaf. Cover and let rise in warm place for 30 to 40 minutes, or until doubled in size.

For instant yeast users: Take dough from bowl and shape as directed above (rolling, creating two loves, etc.). Let rise until double in size.

All together now: Preheat oven to 375 degrees. Mix egg yolk with 1 T. water; brush over tops of loaves. When putting the loaves into the oven, mist the oven with a couple of squirts of a spray bottle. This will help crustify the crust. You can do this throughout the baking cycle. Bake for 20 to 25 minutes, or until golden brown.