French Bread

We stayed home most of Saturday. I'm still trying to get some cleaning and clearing done. (This cleaning and clearing thing is like a recurring nightmare I tell you. It's a Groundhog Day gone bad.) Anyway, in between sorting papers and going through toys, GI asked, "Are you going to bake bread or something?"

"Sure!" I said. "I'll bake bread." (That was fast. Talk about shirking the cleaning and clearing duty.)

Off I went to the kitchen to bake some bread.

The recipe I use for French Bread comes from Better Homes and Garden. It is simple and straightforward.

5 1/2 to 6 cups all purpose flour
2 packages dry yeast (approximately 4 1/2 t)
1 1/2 t salt
2 cups warm water (120 to 130 deg)
1 slightly beaten egg (just the eggwhite)
1 T water

In a large mixing bowl, combine 2 c flour + 4 1/2 t yeast + 1 1/2 t salt
Add warm water.
Beat on low speed for 30 seconds.
Beat on high for 3 minutes, scraping bowl constantly.
Using a spoon, stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface.
Knead in remaining flour to make a stiff dough that is smooth and elastic. (about 8 - 10 mins)
Shape dough into ball. Place in greased bowl and cover.
Let rise until double (approx 1 hour)
Punch down. Turn out onto lightly floured surface.
Divide in half. Cover and let rest for 10 minutes.
Roll each into a 15" x 10" rectangle.
Roll up from long sides. Seal well.
Pinch and pull ends to taper.
Place seam side down on a greased baking sheet sprinkled with cornmeal.
Combine eggwhite and water. Brush over loaves.
Cover. Let rise until double (35 - 45 minutes)
With a sharp knife, make 3 or 4 diagonal cuts about 1/4" deep across top of each loaf.
Bake in a 375 oven for 20 minutes.
Brush again with eggwhites and water mixture.
Continue baking for 15 (or 20) more minutes or until bread tests done.
Remove from baking sheet. Cool.