French Bread
2packages active dry yeast
21⁄2 cups warm water (105°F to 115°F)
1tablespoon salt
1tablespoon butter or margarine, melted
7cups
2tablespoons cornmeal
1egg white
1tablespoon cold water
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 12 x 15" 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 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 protein, 23 g carb, 1 g fat, 0 mg chol, 221 mg sodium.
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