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Ingredients
| water: 1 cup |
| salt: 1 tsp |
| granulated sugar: 1 Tbl |
| onions (chopped): 2 Tbl |
| poppy seed: 1 tsp |
| bread flour (unsifted): 2 1/2 cups |
| instant yeast: 1 1/2 tsp |
| eggs: 1 (yolk) |
| water: 1 Tbl |
Onion Poppy Seed Baguettes
Credit: Food.com
User rating:
-
Prep Time
120 min -
Cook Time
25 min -
Servings
24 serving(s)
Tags
- Measure ingredients carefully, placing all except egg yolks and 1 tablespoon water into bread machine loaf pan in order recommended by manufacturer.
- Select dough/manual cycle.
- Do not use delay.
- Place dough in a greased bowl, and turn greased side up.
- Cover and let rise in a warm place for 30 minutes or until double in size.
- (dough is ready when indentation remains when touched) Grease a cookie sheet.
- Punch down dough and roll into a 16x12 rectangle on lightly floured surface.
- Cut dough crosswise in half.
- Roll up wach half dough tightly, beginning at 12 inch side.
- Pinch edge of dough to seal.
- Taper ends slightly.
- Place 3 inches apart on cookie sheet, make 3 or 4 diagonal slashes in each loaf.
- Cover and let rise in a warm place 30 to 40 minutes or until double.
- Heat oven to 375.
- Mix egg yolk and 1 tablespoon water; brush over tops of loaves.
- Bake 20-25 minutes or until golden brown.
- Serve warm or cool on wire rack.