- water - 1 glass
- flour - 21/2 Glass
- white sugar - 1 st. a spoon
- salt - 1 teaspoon
- yeast - 11/2 Teaspoons
- egg yolk - 1 piece
- water - 1 st. a spoon
Place 1 cup of water, flour, sugar, salt and yeast in the bread maker in the order recommended by the manufacturer. Select the settings and click the Start button. When the cycle is complete, put the dough in a greased bowl, turning to cover from all sides. Cover and let it rise in a warm place for 30 minutes, or until it doubles. The dough is ready if the imprint remains when touched. Move the dough. On a lightly floured surface, fold a 16x12 inch rectangle. Cut the dough in half, creating two 8x12 inch rectangles. Tightly fold each half of the dough, starting at the 12 inch side. Put 3 cm apart on a greased baking sheet. Make deep diagonal incisions every 2 inches. Cover and let it rise in a warm place for 30-40 minutes, until it doubles in volume. Preheat the oven to 375 degrees Fahrenheit (190 degrees C). Mix the egg yolk with 1 tablespoon of water, grease the top of the loaves. Bake for 20 - 25 minutes in a preheated oven, or until golden brown.
Servings: 12