French Bread Recipe

French Bread

6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 1/2 tsps. salt
2 cups warm water (110 degrees)
1 Tbl. cornmeal
1 egg white
1 Tbl. water

In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended. Knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.

Punch dough down and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Roll under your hands a bit to taper the ends.

Grease a large baking sheet (or cover it with parchment). Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with plastic wrap. Let rise until nearly doubled, 35 to 40 minutes.

With a very sharp knife, make 3 or 4 diagonal cuts about 1/4" deep across top of each loaf. Bake in a preheated 375 degree oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. Cover loosely with foil if it is browning too quickly.

Remove from baking sheet and cool on a wire rack.

Makes 2 loaves.