French Baguettes

Time
Plan ahead.
Takes about 2 1/2 hours from when you start to when it is ready to eat.

Dough
1 1/4 c. water (luke warm)
1 t. sugar
1 tsp. salt
3 1/2 c. bread flour
1 T. active dry yeast

Glaze
2 T. water
1 tsp salt

Put in bread machine in the order of the list.
Put on dough setting in bread machine.
When done put the dough on lightly floured surface. Cut into 3 pieces.
Roll to make 3 baguettes. Place on baking sheet (grease if not non stick).
With scissors make incisions across the dough.
Cover and let rise in warm place. 30 to 40 mn (double in size).
Brush glaze on bagette. Bake at 400 for 25 min or until done.

Tip:
* Put a bowl of water in oven. It supposedly forms a harder crust on the bread.
* I usualy add 1 1/2 T of weat bran, 1 T weat germ for added nourishement and texture.
* Sometimes I add some weat gluten.