Crusty French Sticks

French Stick Recipe (Bread Machine - Dough Setting)

This recipe yields 2 large crusty French sticks, utilizing your bread machine's dough setting.

Dry Ingredients:

Liquid Ingredients:

335 ml water
2 teaspoons No Knead cold-pressed oil (*Kamut may require more water, approximately 360ml)

Topping:

Method:

Place all the dry ingredients into the bread machine and then add the water and oil.
Set the machine to DOUGH and press start.
When the dough is ready, remove it from the machine and place it on a floured board.
Divide the dough in half. Then, with each half, divide it into three equal pieces and roll out each piece into a sausage shape the length of the French stick tin. Note that when you put the dough to one side, it will naturally shrink back. After rolling out the three pieces, take the first piece and lay it across the board horizontally. Take the other two pieces and form a cross on top of the first piece.
Commencing with the right side, plait the dough by always taking the outside strand under the middle strand, pulling the strands quite firmly. Once you have finished the right side, start the left-hand side the same way, tucking the ends under.
Spray with water or coat with an egg glaze, then sprinkle with seeds. Repeat with the remaining dough.
Alternatively, each half of the dough can be rolled into a thick sausage and placed into the oiled French stick tin in the same way.
Oil the French stick tin, and allow the dough in the French stick tin to double in size.
Preheat the oven to 210-220°C. When doubled, place into the oven and cook for 20-25 minutes or until golden brown. For a softer top, place foil cover over rolls for the last 5-10 minutes of cooking.

Oven Temperature: