French Bread

Ingredients:

5 1/2 - 6 cups all-purpose flour
2 packages active dry yeast
2 tsp. salt
2 cups warm water (115-120 degrees)
cornmeal
1 slightly beaten egg white (optional)
1 Tbs. water (optional)

Makes 2 loaves or 8 sandwich rolls

Directions:

In a large mixer bowl, combine 2 cups of the flour, the yeast, and salt. Add warm water. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place till double (1 to 1 1/4 hours).

Punch down; turn out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Roll each half into a 15 x 12-inch rectangle. Roll up tightly from long side; seal well. Taper ends. (Or, shape into individual loaves or hard rolls as below.) Place, seam side down, on a greased baking sheet sprinkled with cornmeal. If desired, brush with a mixure of egg white and water. Cover; let rest till nearly double (about 45 minutes). With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across tops of loaves. Bake in a 375 degree oven 40 to 45 minutes. If desired, brush again with egg white mixture after 20 minutes of baking. Cool.

Notes or special instructions:

Individual French Loaves for Sandwiches:

Cut each half of dough into quarters, making 8 pieces total. Shape into balls. Cover; let rest 10 minutes. Roll each ball into an 8  x  8 square.  Roll up tightly and seal well.  Place 2 1/2 inches apart on a greased baking sheet sprinkled with cornmeal. Press down ends of loaves. Brush with egg white mixture, if desired. Cover; let rise till nearly double (about 45 minutes). Make 3 shallow cuts diagonally across the top of each loaf. Bake in a 375 degree oven for 25 to 30 minutes. If desired, brush again with egg white mixture after 15 minutes of baking. Makes 8 loaves.