This is a bread recipe that you finish in the oven to create the classic French bread shape and crust. You use the dough cycle on the bread machine to mix, knead and give you the first rise, and then put the dough onto a buttered baking sheet to rise again and then bake. A customary accent is to cut diagonal slices in the top of the loaf before baking.
Select the Dough course or remove the dough before the baking cycle begins for any of the other courses.
Shape the dough on a baking pan into an elongated shape and cover with plastic wrap.
Let rise for 30 to 40 minutes. Cut diagonal slits in the top and glaze with 2 tablespoons of water and 1/2 teaspoon of salt.
In an oven preheated to 400°F/205°C bake for 20 to 25 minutes until the top turns a golden brown.
roll out the dough on a flour dusted surface into a 14″ square. Cut the dough into 18 long strips. Brush with melted butter and a sprinkle of parmesan cheese if you like. Twist the strips a few times and let rise on a baking sheet covered with plastic wrap for 25 to 30 minutes. Removed the plastic wrap and bake at 400°F/205°C for 12 to 15 minutes or until golden brown.