(makes two loafs)
*1 cup warm water
*1 tablespoon white sugar
*1 1/2 teaspoons active dry yeast
*1 teaspoons salt
*2 2/3 cups all-purpose flour
* 1 egg yolk
*1/2 teaspoon water
~In a mixing bowl, gently stir warm water, sugar and yeast.
~Allow it to proof (about 5 minutes).
~Stir in salt and flour.
~Knead dough until no longer sticky and dough is smooth.
~Place into a large greased bowl, turning to coat all sides.
~Cover with plastic wrap or a clean damp cloth.
~Allow to rise in a warm, draft free area until dough is doubled in size (about 1 hour).
~Punch dough down.
~Divide dough in half.
~Roll each dough section into a 8x12 inch rectangle.
~Roll each half of dough tightly, starting at the 12 inch side.
~Gently roll ends to until tapered.
~Place on a large greased cookie sheet leaving room between the dough for the bread to rise.
~Make slashes across the dough about 2 inches apart on both loafs.
~Allow to rise in a warm area for 40 minutes.
~Preheat oven to 375 degrees.
~Mix egg yolk and 1/2 teaspoon water together.
~Gently brush egg yolk mixture over the tops of the dough.
~Bake for 20-30 minutes, or until golden brown.