French Bread
Ingredients:
1/4 ounce active dry yeast (1 package)
1 cup warm water (110ºF - 115ºF)
2 Tbsp sugar
2 Tbsp oil
1 Tbsp fresh rosemary, finely chopped [optional]
1 1/2 tsp salt
3 - 3 1/4 cups all-purpose flour
Cornmeal
1 egg white
1 tsp cold water
Directions:
In a large bowl, dissolve yeast in warm water
Add sugar, oil, and 2 cups of flour. Beat until blended. Stir in enough remaining flour to form a stiff dough
Turn onto a floured surface; knead until smooth and elastic. Place in a greased bowl, turning once to grease the top
Cover and let rise in a warm place until doubles, about 1 hour
Punch dough down, return to the bowl. Cover and let rise for 30 minutes
Preheat oven to 375ºF
Punch dough down. Turn onto a lightly floured surface. Shape into a 16 x 2 1/2 inch loaf with tapered ends
Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet. Cover and let rise until doubles, about 25 minutes
Beat egg white and cold water; brush over dough. Make diagonal slashes 2 inches apart across top of loaf
Bake until golden brown, about 25-30 minutes
Let cool - remove from pan and place on wire rack
