*  Exported from  MasterCook  *

                              French Bread

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Creole                           Breads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1 pk Active dry yeast
   1/4 c  Water, warm (105-115°F)
     2 tb Butter or margarine, softened
     1 tb Sugar
     1 ts Salt
   3/4 c  Water, hot
     4 c  Flour, all-purpose,sifted
          Cornmeal or farina
     1    Egg white, lightly beaten
     1 tb Water

 1. Soften yeast in warm water; let stand 5 minutes.

 2. Meanwhile combine butter, sugar and salt in large bowl; pour hot water
 over mixture.

 3. Cool to lukewarm; stir, then blend in 1/2 cup of the flour, beating
 until smooth.

 4. Stir yeast; add to flour mixture, blending in thoroughly.

 5. Add about half the remaining flour and beat until very smooth.

 6. Mix in remaining flour to make a soft dough.

 7. Turn dough onto lightly floured surface; let rest 5 to 10 minutes.

 8. Lightly grease deep bowl large enough to allow dough to double.

 9. Knead dough; shape into smooth ball and put in greased bowl; turning to
 bring greased surface to top.

 10. Cover with waxed paper or towel; let stand in warm, draft-free place
 until doubled, about 1-1/2 hours.

 11. Punch down; pull edges to center, then turn dough completely over.

 12. Cover; let rise again until almost doubled (about 45 minutes).

 13. Meanwhile, grease baking sheet lightly; sprinkle evenly with cornmeal.

 14. Punch down dough; turn out onto lightly floured surface.

 15. Roll out to 14x8-inch rectangle; roll up rectangle tightly into a long
 slender loaf and pinch ends to seal.

 16. Place loaf diagonally on prepared baking sheet.

 17. With sharp knife, make diagonal slashes at 2-inch intervals.

 18. Brush top with part of egg white mixture; cover loosely and let rise in
 warm place until doubled in bulk.

 19. Brush loaf again with remaining egg wash; bake in preheated 425°F oven
 10 minutes.

 20. Brush again with egg wash; reduce temperature to 375°F and bake 20
 minutes longer, or until golden brown.

 NOTE: To increase crustiness, place flat pan filled with boiling water in
 bottom of oven.

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