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2 packages active dry
yeast
2
1
⁄
cups (625 mL) warm
2
water (105°F to
115° F [40° C to 46°
C])
1 tablespoon (15 mL)
salt
1 tablespoon (15 mL)
butter or margarine,
melted
7 cups (1.75 L)
all-purpose flour
2 tablespoons (10 mL)
cornmeal
1 egg white
1 tablespoon (15 mL)
cold water
French Bread
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 (30x37-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 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.
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