Glazed French Bread

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   Divide dough in half. Roll portion of dough into a 13 x 8-inch rectangle on a lightly floured surface. Roll dough jellyroll fashion, starting at long edge, pressing firmly to eliminate all air pockets; pinch ends and seams to seal. Place loaf, seam side down, on a greased baking sheet. Repeat procedure with remaining portion of dough. Cover and let rise in a warm (85u00b0), draft free place about 45 minutes or until double in size. Carefully make diagonal slits about 1/4-inch deep down the lengths of the loaves using a sharp knife. Combine egg and milk, beating with a fork until blended; gently brush over loaves. Sprinkle each loaf with desired seeds. Bake at 400u00b0 for 20 to 25 minutes or until loaves sound hollow when tapped. Cool on wire racks.

* Per serving · 4 servings · Values may vary.

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