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French Bread

Source of Recipe

net


List of Ingredients

FRENCH BREAD

1 3/4 c warm water
2 pkg yeast
1 T veggie oil
2 t salt
5 1/2 c flour
cornmeal
1 egg white beaten with 1 T water

Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in oil, salt, and enough flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.

Punch dough down. On floured surface, divide dough in half; roll to 15 x 10 inch ovals. Roll up from long ends to make loaves. Pinch seams and ends to seal; taper ends.

Place, seam sides down, on large greased baking sheet sprinkled with cornmeal. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.

Brush with egg white mixture. With sharp knife, make 4 or 5 diagonal cuts (1/4 inch deep), on top of each loaf. Bake at 4000 for 25 minutes or until done. For crispier crusts, brush two more times with egg white mixture, after 15 and 20 minutes of baking time. Remove from sheet; cool on wire rack.












Recipe