French Bread

This is the bread that accompanied dinner at last night's RS Progressive Dinner. I'm so glad so many of you liked it and asked for the recipe! It's very easy to make.

2 pkgs active dry yeast (or 4 1/2 tsp)

2 1/2 cups of warm water

1 tbsp salt

1 tbsp melted butter

7 cups flour

2 tbsp cornmeal

1 egg white

1 tbsp cold water

Dissolve yeast in warm water in warmed mixer bowl (I just let it sit in hot water for a few minutes). Add salt, butter, and flour. Attach bowl and spiral dough hook (or the regular dough hook, depending on what kind of mixer you have). Turn to speed 2 and mix about 1 minute, or until well blended. Knead on speed 2 for about 2 more minutes. Dough will be sticky.

Place dough in greased bowl, turning dough to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. (My trick to rising is to put it in the cold oven with a casserole dish underneath and then I pour boiling water into it. The steam keeps the oven nice and warm for faster rising)

Punch dough down and divide in half. Roll each half into a 12x5 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 a sharp knife, make four diagonal cuts on top of each loaf. Bake at 450F for 25 minutes. Remove from oven. Beat egg white and water together with fork. Brush each loaf with egg mixture. Return to oven and bake 5-10 minutes longer. Remove from baking sheets immediately and cool on wire racks.

**NOTE: It only takes me about 15 minutes to have my bread done, with a light golden color. So start with that time and adjust accordingly to your oven. I also never do the diagonal cuts on top, or the egg wash.

This bread is fantastic warm! And my sister-in-law, who gave me this recipe has also used it as a pizza crust with great results. Yum!