French Bread

French Bread

2 Packages Active dry yeast

2 1/2 cups warm water (105F to 115F)

1 Tablespoon of salt 

 1 Tablespoon butter or margarine, melted

7 cups all-purpose flour

2 Tablespoons cornmeal

1 egg white

1 tablespoon 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 until well blended, about 1 minute.  Knead on Speed two about 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 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 450F 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)