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french Bread 1 Package Active Dry Yeast
1 1/4 Cups Warm Water (105 To 115 Degrees F)
1 Tablespoon Granulated Sugar
1 1/2 Teaspoons Salt
2 3/4 To 3 Cups All-purpose Flour
1 Tablespoon Cornmeal
1 Egg White
2 Tablespoons Cold Water dissolve Yeast In Warm Water In Large Bowl. Stir In Sugar, Salt And 2 Cups Of The Flour. Beat Until Smooth. Stir In Enough Remaining Flour To Make Dough Easy To Handle. Turn Dough Onto Lightly Floured Surface; Knead Until Smooth And Elastic, About 5 Minutes. Place In Greased Bowl; Turn Greased Side Up. Cover With Damp Cloth; Let Rise In Warm Place Until Double, 1 1/2 To 2 Hours. Dough Is Ready If Indentation Remains When Touched. punch Dough Down; Cover And Let Rest 15 Minutes. Grease Cookie Sheet; Sprinkle With Cornmeal. Roll Dough Into A 15 X 10-inch Rectangle. Roll Up Tightly, Beginning At 15-inch Side; Seal Edge. Roll Gently Back And Forth To Taper Ends. Place On Cookie Sheet. Make 1/4-inch Slashes In Loaf At 2-inch Intervals Or Make 1 Lengthwise Slash. Brush Top Of Loaf With Cold Water. Let Rise Uncovered Until Double, 1 1/2 Hours. preheat Oven To 375 Degrees F. brush Loaf With Cold Water. Bake 20 Minutes. Mix Egg White And 2 Tablespoons Water; Brush Over Loaf. Bake Until Loaf Is Deep Golden Brown And Sounds Hollow When Tapped, About 25 Minutes. |
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