Place 1 cup water, bread flour, sugar, salt and yeast into bread
machine pan in the order recommended by manufacturer. Select Dough
cycle, and press Start.
When the cycle has completed, place dough in a greased bowl,
turning to coat all sides. Cover, and let rise in a warm place for
about 30 minutes, or until doubled in bulk. Dough is ready if
indentation remains when touched.
Punch down dough. On a lightly floured surface, roll into a 16x12
inch rectangle. Cut dough in half, creating two 8x12 inch
rectangles. Roll up each half of dough tightly, beginning at 12
inch side, pounding out any air bubbles as you go. Roll gently back
and forth to taper end. Place 3 inches apart on a greased cookie
sheet. Make deep diagonal slashes across loaves every 2 inches, or
make one lengthwise slash on each loaf. Cover, and let rise in a
warm place for 30 to 40 minutes, or until doubled in bulk.
Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1
tablespoon water; brush over tops of loaves.
Bake for 20 to 25 minutes in the preheated oven, or until golden