French Bread

Ingredients

6 cups all-purpose flour

2 1/2 packages yeast (total of .6 ounces yeast).

1 1/2 tsp salt.

2 cups warm water (110 degrees F or 45 degrees C)

1 T cornmeal.

1 egg white.

1 T water

Procedure

  1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended. Stir in as much of the remaining flour as you can.
  2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8-10 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..
  3. 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 a large rectangle. Roll up starting from the long side. Moisten edge with water and seal. Taper ends..
  4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves seam side down on the prepared baking sheet. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Lightly beat the egg white with 1 tablespoon of water and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35-40 minutes..
  5. Bake in a preheated 375 degree oven for 20 minutes. Brush again with egg white mixture . Bake for an additional 15-20 minutes. If necessary cover loosely with foil to prevent over browning. Remove from baking sheet and cool on a wire rack.