French Bread

Ingredients


1 T sugar

1 t salt



1 package regular or quick active dry yeast (2 1/4 teaspoons)

1 c very warm water (120ºF to 130ºF)

2 T vegetable oil

Cornmeal



1 egg white

1 T cold water

Calories 70

Poppy seed or sesame seed

 
 
 
Directions


In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat on low speed 1 min, scraping frequently. Beat on medium 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle (dough will be soft).

On lightly floured surface, knead dough 5 min or until smooth and elastic. Grease large bowl with shortening or spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 1 hour 30 minutes to 2 hours or until dough has doubled in size. Dough is ready if indentation remains when touched.

Grease large cookie sheet; sprinkle with cornmeal. Gently push fist into dough to deflate; divide in half. On lightly floured surface, roll each half into 15 x 8-inch rectangle. Roll dough up tightly, beginning at 15-inch side, to form a loaf. Pinch edge of dough into roll to seal. Roll gently back and forth to taper ends. Place both loaves on cookie sheet.

Cut 1/4-inch-deep slashes across tops of loaves at 2-inch intervals with sharp knife. Brush loaves with cold water.

Let rise uncovered in warm place about 1 hour or until dough has doubled in size.

Heat oven to 375°F. In small bowl, mix egg white and 1 tablespoon cold water; brush over loaves. Sprinkle with seed. Bake 25 to 30 minutes or until loaves are golden brown and sound hollow when tapped. Remove from cookie sheet to wire rack; cool.

Bake 25 to 30 minutes or until loaves are golden brown and sound hollow when tapped.

Variation


Crusty Hard Rolls:

Grease large cookie sheet with shortening or spray with cooking spray; sprinkle with cornmeal. After deflating dough, divide into 12 equal parts. Shape each part into a ball; place on cookie sheet. Brush rolls with cold water. Let rise uncovered about 1 hour or until dough has doubled in size. Heat oven to 425°F. In small bowl, mix egg white and 1 tablespoon cold water; brush over rolls. Sprinkle with poppy or sesame seed. Bake 15 to 20 minutes or until brown. 12 rolls.