French Bread

Source

Taste of Home Cookbook page 452

Ingredients

Display units in Metric

1	cup	warm water
2	tablespoons	Vegetable Oil
1 ¹⁄₂	teaspoons	salt
3 ¹⁄₄	cups	bread flour
2 ¹⁄₄	teaspoons	yeast
3	tablespoons	sugar heaping
3	teaspoons	wheat gluten optional
		Cornmeal
1		egg white
1	teaspoon	cold water

Add water, vegetable oil, salt, flour, sugar, yeast, and wheat gluten to the pan of the bread machine. Set machine on homemade cycle: 15 minutes preheat, 10 minutes knead, Rise 1: 60 minutes, Rise 2: 30 minutes.

Punch down dough. Turn onto lightly floured surface. Shape into a loaf 16-inch x 2 1/2-inch with tapered ends. Sprinkle baking stone with cornmeal; place loaf on stone. Place in microwave and let rise until doubled, about 25 minutes. I ALWAYS LET MY BREAD RISE IN THE MICROWAVE!

Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2-inches apart across top of loaf.

Bake at 375 degrees for 25 - 30 minutes or until golden brown. Remove from pan to a wire rack to cool.

Add water, vegetable oil, salt, flour, sugar, yeast, and wheat gluten to the pan of the bread machine. Set machine on homemade cycle: 15 minutes preheat, 10 minutes knead, Rise 1: 60 minutes, Rise 2: 30 minutes.
Punch down dough. Turn onto lightly floured surface. Shape into a loaf 16-inch x 2 1/2-inch with tapered ends. Sprinkle baking stone with cornmeal; place loaf on stone. Place in microwave and let rise until doubled, about 25 minutes. I ALWAYS LET MY BREAD RISE IN THE MICROWAVE!
Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2-inches apart across top of loaf.
Bake at 375 degrees for 25 - 30 minutes or until golden brown. Remove from pan to a wire rack to cool.

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