French Bread Recipe
1 1/2 teaspoons of salt
2 cups of warm water
Cornmeal
2 pkg of yeast or 2 Tablespoons
1 slightly beaten egg white
1 Tablespoon water
In large mixing bowl combine 2 cups of the flour, the yeast, and salt. Add warm water. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 minutes. Using a spoon, stir in as much remaining flour as you can.
Turn onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place till double in size (about 1 hour).
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Roll each half into a 15x10-inch rectangle. Roll up from long sides; seal well. Taper ends. Place, seam side down, on a greased baking sheet sprinkled with cornmeal. Combine egg white and water; brush over loaves. Cover; let rise till nearly double (35 to 45 minutes). With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf.
Bake in a 375 degree oven for 20 minutes. Brush again with egg white and water mixture. Continue baking for 15 to 20 minutes more or till bread tests done. Remove from backing sheet; cool. Makes 2 loaves (30 servings)
