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60
French Bread
2 packages active dry
yeast
2
1
⁄2
cups warm water
(105°F to 115°F)
1 tablespoon salt
1 tablespoon butter or
margarine, melted
7 cups all-purpose
flour
2 tablespoons
cornmeal
1 egg white
1 tablespoon cold
water
Dissolve yeast in warm water in warmed mixer
bowl. Add salt, butter, and flour. Attach bowl and
dough hook to mixer. Turn to Speed 2 and mix
about 1 minute, or until well blended. Knead on
Speed 2 about 2 minutes longer. Dough will
be sticky.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Roll each
half into 12x15-inch rectangle. Roll dough tightly,
from longest side, tapering ends if desired. Place
loaves on greased baking sheets that have been
dusted with cornmeal. Cover. Let rise in warm place,
free from draft, about 1 hour, or until doubled
in bulk.
With sharp knife, make 4 diagonal cuts on top of
each loaf. Bake at 450°F for 25 minutes. Remove
from oven. Beat egg white and water together with
a fork. Brush each loaf with egg mixture. Return to
oven and bake 5 minutes longer. Remove from
baking sheets immediately and cool on wire racks.
Yield: 30 servings (15 slices per loaf).
Per serving: About 114 cal, 3 g pro, 23 g carb,
1 g fat, 0 mg chol, 221 mg sod.