French Bread

Ingredients

• 1 package active dry yeast
• 1 1/4 cups warm water (105 to 115 degrees F)
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons salt
• 2 3/4 to 3 cups all-purpose flour, divided
• 1 tablespoon cornmeal
• 1 egg white
• 2 tablespoons cold water

Instructions

1. Dissolve yeast in warm water in large bowl. Stir in sugar, salt and 2 cups of the flour. Beat until smooth.
2. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
3. Place in a greased bowl; turn greased side up. Cover with a damp cloth; let rise in warm place until double, 1 1/2 to 2 hours. Dough is ready if indentation remains when touched.
4. Punch dough down; cover and let rest 15 minutes.
5. Grease cookie sheet; sprinkle with cornmeal.
6. Roll dough into a 15 x 10 inch rectangle. Roll up tightly, beginning at 15 inch side; seal edge. Roll gently back and forth to taper ends. Place on cookie sheet. Make 1/4 inch slashes in loaf at 2 inch intervals or make 1 lengthwise slash. Brush top of loaf with cold water.
7. Let rise uncovered until double, 1 1/2 hours.
8. Heat oven to 375 degrees F.
9. Brush loaf with cold water. Bake 20 minutes.
10. Mix egg white and 2 tablespoons water; brush over loaf.
11. Bake until loaf is deep golden brown and sounds hollow when tapped, about 25 minutes.