French Bread

2 packages active dry yeast
2 1/2 cups water — warmed
1 tablespoon salt
1 tablespoon butter — melted

7 cups all-purpose flour
2 tablespoons cornmeal
1 egg white`
1 tablespoon cold water

Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and
flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about

1 minute or until well blended. Knead on speed 2 about 2 minutes longer.
Dough will be sticky.
Place dough in greased bowl, turning to grease top. Cover. Let rise in
warm place, free from draft, about 1 hour, or til doubled in bulk.
Punch dough down and divide in half. Roll each half into 12 by 15 inch
rectangle. Roll dough tightly, from longest side, tapering ends if
desired. Place loaves on greased baking sheets that have been dusted with
cornmeal. Cover. Let rise in warm place, free from draft, about 1 hour or
until doubled in bulk.

With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450
for 25 minutes. Remove from oven. Beat egg white and water together with a
fork. Brush each loaf with egg mixture. Return to oven and bake 5 minutes
longer. Remove from baking sheets immediately and cool on wire racks.

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French Bread
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