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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
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  1. Dissolve yeast in warm water in large bowl. Stir in sugar, salt and 2 cups of the flour. Beat until smooth.
  2. 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.
  3. 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.
  4. Punch dough down; cover and let rest 15 minutes.
  5. Grease cookie sheet; sprinkle with cornmeal.
  6. 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.
  7. Let rise uncovered until double, 1 1/2 hours.
  8. Heat oven to 375 degrees F.
  9. Brush loaf with cold water. Bake 20 minutes.
  10. Mix egg white and 2 tablespoons water; brush over loaf.
  11. Bake until loaf is deep golden brown and sounds hollow when tapped, about 25 minutes.


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