French Bread

Sorry, Anna...this is a tad late in getting posted. I hope it is still helpful!

FRENCH BREAD

3 to 3 ½ C. flour
1 Tbsp. sugar
1 tsp. salt
2½ Tbsp. yeast (1 packet)
1 C. very warm water
2 Tbsp. olive oil
Cornmeal
1 lg. egg white
1 Tbsp. cold water
Poppy seed or sesame seed

Mix 2 cups of flour, the sugar, salt and yeast in large bowl. Add warm water and oil. Add remaining flour, ½ cup at a time. Dough should be easy to handle and soft. Turn dough out on lightly floured surface and knead for 5 minutes or mix with dough hook in large mixer. Place dough in greased bowl. Cover and let rise in warm place 1 ½ - 2 hours until two and a half times it’s original size. The secret to the texture of French bread is the rise time.

Grease cookie sheet and sprinkle with cornmeal. Divide dough into two parts. Roll each one out into a thick rectangle and roll up tightly, pinching the edges to seal. Roll gently back and forth, tapering the ends. Place both loaves on the cookie sheet. Cut slashes in the top of bread with a sharp knife. Brush loaves with cold water.

Let rise uncovered 1 hour or until double. Brush egg white and 1 Tbsp. water over loaves; sprinkle with poppy or sesame seeds. Bake at 375° for 25-30 min. or until golden and sound hollow when tapped. (For sandwich buns, divide into 4 parts and shape into smaller loaves).

*Just a side note: I never use the cornmeal on the bottom and it turns out fine. I also bake the loaves on a stone and spray with water a few times throughout the baking period to help form a crunchier crust.