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FRENCH BREAD
2 packages active
dry yeast
2
1
/2 cups (590 mL)
warm water
(105°F to 115°F
[40°C to 46°C])
1 tbs (15 mL) salt
1 tbs (15 mL)
butter or margarine,
melted
7 cups (1.75 L)
all-purpose flour
2 tsp (30 mL) cornmeal
1 egg white
1 tbs (15 mL)
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 12 x 15" (30 x 37.5 cm) 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 (230°C) 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 to
10 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 protein, 23 g
carb, 1 g fat, 0 mg chol, 221 mg sodium.