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Home−Style French Bread
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2
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Envelopes active dry yeast; (1/4−ounce each)
Tablespoon Plus 2 teaspoons sugar
Cup Warm water; (about 110 degrees F.)
−1/2 Tablespoon Salt
Cup Flour
Tablespoon Yellow cornmeal
Egg yolk mixed with 1 tablespoon water
Using an electric mixer with a dough hook, combine the yeast, sugar and warm
water and mix for 2 minutes to dissolve the yeast. Add the salt and flour.
With the mixer on low, mix until the dough starts to come together. Increase
the speed to medium−high and mix until the dough comes away from the sides
of the bowl and crawls up to dough hook.
Grease a mixing bowl with the oil. Place the dough in the greased bowl and
turn once. Cover the bowl with plastic wrap and place in a warm, draft free
place until the dough doubles in size about 1 1/2 hours.
Remove the dough from the bowl and invert it onto a heavily floured surface.
Divide the dough into 2 equal portions. Pat each portion into a large
rectangle, about 3/4−inch thick. Roll up the dough, beginning with the short
side and stopping after each full turn to press the edge of the roll firmly
into the flat sheet of dough to seal. Press with your fingertips. Tuck and
roll so that any seams disappear into the dough.
Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place the
loaves on the baking sheet, about 3 inches apart. Sprinkle with the
remaining 2 tablespoons cornmeal. Cover the loaves with a cloth and let rise
until double in size, about 1 hour.
Preheat the oven to 400 degrees F.
With a sharp knife, make diagonal slashes, about 1−inch apart, on the top of
each loaf. With a pastry brush, brush the egg wash evenly over each loaf.
Place a cup of hot water in an oven−proof container on the baking sheet with
the loaves.
Bake for 45 minutes, or until the bread is golden brown. Remove from the
oven and cool on a rack. Slice to serve.
Yield: 2 large loaves
Home−Style French Bread
349
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