Recipe by Barb Witherspoon
This recipe came from www.breadworld.com, website of Fleischmann's yeast. I love to make hearty soups and stews this time of year, and there's nothing better than a fresh loaf of crusty French bread to go with them. This recipe is easy and very good.
- 1 1⁄4 cups water
- 3⁄4 teaspoon salt
- 3 1⁄2 cups bread flour
- 2 teaspoons bread machine yeast
- 1⁄8 cup cornmeal
- 1 egg white
- 1 tablespoon water
Directions See How It's Made
- Add 1 1/4 cups water, salt, bread flour, and yeast to bread machine in the order suggested by the manufacturer.
- Select dough/manual cycle.
- When cycle is complete, remove dough from machine to lightly floured surface. (If necessary, knead in enough flour to make dough easy to handle.).
- Divide dough in half.
- Roll each half into a 10 x 8-inch rectangle.
- Beginning at the long end, roll up tightly as for jelly roll.
- Pinch seams and ends to seal.
- Taper ends by gently rolling back and forth.
- Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal.
- Lightly brush each loaf with vegetable oil.
- Cover and let rise in a warm, draft-free place until almost doubled in size, 10-15 minutes.
- With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf.
- Lightly beat egg white and 1 tablespoon of water.
- Brush some of egg white mixture over top of each loaf.
- Bake at 375 degrees for 20 minutes.
- Brush again with remaining egg white mixture.
- Bake 5 to 10 minutes more or until done - bread should sound hollow when tapped.
- Remove the bread from the baking sheet.
- Cool on a wire rack.