New Orleans French Bread

Nice crusty loaf, soft inside.. traditional New Orleans style loafs.

• Ready In: 3 hrs 5 mins
• Yields: 3 Loafs

Ingredients

• 2 1⁄4 teaspoons active dry yeast (1 pkg)
• 1  tablespoon salt
• 1  tablespoon sugar
• 2  cups warm water
• 5 -5 1⁄2 cups flour
• 2  tablespoons butter, melted
• 2  tablespoons cornmeal

Directions

1. In a large bowl, dissolve the yeast, salt and sugar in warm water.
2. Gradually stir in flour, adding only until the mixture refuses to absorb more.
3. On a floured board knead the dough for 3-4 minutes.
4. Transfer the dough to a greased bowl and brush the top lightly with butter.
5. Cover with a damp cloth.
6. Set the dough aside in a warm place to rise for 1 1/2 hours or until it is double in bulk.
7. Butter a baking sheet and sprinkle it with cornmeal, shaking off the excess.
8. Punch down the dough.
9. Transfer the dough to a floured board and divide it into thirds.
10. Roll each portion into an 8 x 13 inch rectangle.
11. Roll each rectangle up from the long side, seal and shape ends.
12. Place the loaves on the prepared baking sheet and with a sharp knife make several diagonal cuts across the tops.
13. Brush lightly with melted butter.
14. Let rise in a warm place about 45 minutes.
15. Place the bread on the middle rack in oven.
16. Place a pan of hot water on bottom of oven.
17. Bake at 450 degrees for 5 minutes.
18. Reduce oven temperature to 350 degrees and continue baking for 30 minutes.
19. Note: Cooking time includes rising times.