French Bread

Finally a bread success! My husband really enjoyed this bread and even commented that we need to have it often. Next time, I think I will even try baking it in a bread pan so that there is a better crust to inside ratio. The recipe below makes two loaves. I halved it and made one loaf since it was just the two of us eating. We barely even ate half of the loaf with supper.

French Bread
Source: Better Homes and Gardens
Ingredients:
5 1/2 to 6c all purpose flour
2 packages active dry yeast
1 1/2 tsp salt
1c warm water
cornmeal
1 egg white, slightly beaten
1tbs water

Directions:I am large mixing bowl (I used my Kitchen Aid stand mixer) stir together 2c flour, the yeast, and salt. Add the warm water. Beat on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Stir in as much of the flour mixture as you can.

Turn dough out on lightly floured surface and knead until smooth and elastic (8 to 10 minutes... I did this with my dough hook). Shape dough into a ball and place in a lightly greased bowl, turning once to coat. Cover and let stand in a warm place until double in size.

Punch dough down. Turn out onto a lightly floured surface. Divide in half and cover to let rest for 10 minutes. Meanwhile, lightly grease a baking sheet and sprinkle with cornmeal.

Roll each portion into a 15x10in rectangle. Roll up, seal well, and pinch ends. Place seam side down on baking sheet.

In a small bowl mix together egg white and water. Brush some on top of loaves. Retain the remaining mixture. Let loaves rise until nearly double in size, about 45 minutes.

Preheat oven to 375. Using a sharp knife, make 4 diagonal cuts about 1/4in deep across the top of each loaf. Bake for 20 minutes. Brush again with egg white mixture. Continue baking 15 to 20 minutes until bread sound hollow when lightly tapped. Immediately remove bread from baking sheet to wire rack.