Glazed French Bread

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 (85°), 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 400° for 20 to 25 minutes or until loaves sound hollow when tapped.

Cool on wire racks.