Pan francés

Instructions

1. Mix the flour, sugar and yeast in a large bowl, then gradually add the lukewarm water.
2. Knead for 10 minutes, add the soft butter then the salt, and continue until you have a smooth, elastic dough.
3. Let the dough rise covered for 1 hour, until it doubles in size.
4. Divide into 6 pieces, shape them into balls then into small elongated rolls, and place them on a tray lined with baking paper.
5. Let rise again for 30 minutes, then brush with beaten egg.
6. Bake at 220 °C for 20 to 25 minutes, until the top is well browned and the bread sounds hollow when tapped.