French Bread

Ingredients

• 5 1/2 to 6 cups all-purpose flour
• 2 packages active dry yeast
• 2 cups warm water (120° to 130°)
• Cornmeal
• 1 slightly beaten egg white
• 1 tablespoon water

Instructions

1. In a large mixing bowl combine 2 cups of the flour, the yeast, and 1 1/2 teaspoons salt. Add warm water. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.
2. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place till double (about 1 hour).
3. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Roll each half into a 15x10-inch rectangle. Roll up from long sides; seal well. Taper ends. Place, seam side down, on a greased baking sheet sprinkled with cornmeal. Combine egg white and water; brush over loaves. Cover; let rise till nearly double (35 to 45 minutes). With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf.
4. Bake in a 375° oven for 20 minutes. Brush again with egg white and water mixture. Continue baking for 15 to 20 minutes more or till bread tests done. Remove from baking sheet; cool.
5. Mini-French-Bread Loaves: Prepare as above, except cut each half of dough into quarters, making 8 pieces total. Shape into balls. Cover; let rest 10 minutes. Shape each ball into a 6-inch loaf; taper ends. Place 2 1/2 inches apart on a greased baking sheet sprinkled with cornmeal. Brush with egg white and water mixture. Cover; let rise till nearly double (35 to 45 minutes). With a very sharp knife, make 3 shallow diagonal cuts across top of each loaf. Bake in a 375° oven for 15 minutes. Brush again with egg white and water mixture. Continue baking for 10 to 15 minutes more or till bread tests done. Remove from baking sheet; cool. Makes 8 loaves (16 to 24 servings).