French Bread

Recipe from Courtney Fairbourne

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110° to 115°)
• 2 tablespoons sugar
• 2 tablespoons canola oil
• 1-1/2 teaspoons salt
• 3 to 3-1/4 cups all-purpose flour
• Cornmeal
• 1 egg white
• 1 teaspoon cold water

1.     In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough.

2.     Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes.

3.     Punch dough down. Turn onto a lightly floured surface. Shape into a 16-in. x 2-1/2-in. loaf with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes.

4.     Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.