No-knead French Bread

Ingredients

120 ml warm water
10 gr sugar
2 packages dry yeast
240 ml boiling water
26 gr sugar
28 gr butter
6 gr salt
240 ml water
6 1/2 all purpose flour
1 egg
30 ml milk
1 poppy seeds
2 gr sugar
26 gr sugar
65 gr flour
3 equal portions

Instructions

rectangle on a lightly floured surface. Roll up jellyroll fashion, starting with long side; pinch ends and seam to seal. Place each loaf, seam side down, on a separate greased baking sheet. Cover and let rise in a warm place (85 degrees), free from drafts, about 40 minutes or until doubled in bulk. Make diagonal slits about 1 cm deep down the length of loaves using a sharp knife. Combine egg and milk in a small bowl, beating until blended. Brush gently over loaves after rising. Sprinkle each loaf with poppy seeds. Bake at 200ÂșC or 20 to 25 minutes or until loaves sound hollow when tapped. (This bread freezes ----