Favorite French Bread
Makes 1 loaf • From the kitchen of Livi M.
Ingredients
3 cups all-purpose flour
1 pack active dry yeast
1 cup warm water (120-130 degrees F)
some cornmeal to dust pan
1 egg white, slightly beaten
1 tablespoon water
Directions
When ready to bake, preheat oven to 375 degrees.
In a large mixing bowl, combine 1 cup of the flour, the yeast, and 3/4 teaspoons of salt.
Add warm water. Beat with a mixer at high speed for 3-4 minutes.
Stir in as much remaining flour as possible.
Turn out onto a lightly floured surface.
Knead in enough reaming flour to make a stiff dough that is smooth and stretchy.
This will take about 10 minutes. Shape into a ball.
Put it in a greased bowl; turn to grease surface.
Cover and let rise in a warm place till nearly double (1 hour).
Punch down the dough.
Turn onto a lightly floured surface.
Roll the dough into a 15x10-inch rectangle.
Roll up from long sides into a rope; seal well.
Pinch and pull the ends to taper.
Place, seam side down, on a greased baking sheet sprinkled with cornmeal (if you don't have any cornmeal, you can just use some grits- they work just as well).
Combine egg white and water; brush over the loaf.
Cover and let rise till nearly double (another 35-45 minutes).
With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of the bread.
Bake for 20 minutes.
Brush again with egg white and water solution.
Continue baking for 15-20 minutes more or till bread tests done.
Remove from baking sheet and cool.
