1 1/4 c Water
2 ts Sugar
1 ts Salt
3 1/2 c White Flour; Note 1
1 1/2 ts Yeast
1 tb Cornmeal; Optional
1 tb Oil
1 Egg White; Beaten
1 tb Water
Note 1: In U.S., use Bread Flour; in Canada, use either Bread Flour
or All Purpose Flour.
1. Measure first 5 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Dough / Pasta Setting.
4. Press Start There will be a 25 minute preheat delay before mixing
begins.
5. When cycle is complete, remove dough from machine to a lightly
floured surface. If necessary, knead in enough flour to make dough
easy to handle.
6. Divide dough in half and roll each half into a 10 x 8 inch
rectangle. Beginning at long end, roll up tightly as for jelly roll.
Pinch seams and ends to seal. Taper ends by gently rolling back and
forth.
7. Place each loaf, seam side down, on a greased baking sheet
sprinkled with cornmeal (optional). Lightly brush each loaf with oil.
Cover and let rise in warm, draft free place until double in size, 20
to 30 minutes. With a sharp knife make 3 or 4 diagonal cuts about 1/4
inch deep across the top of each loaf. Lightly beat egg white and 1
tablespoon water; brush some of egg white mixture over top of each
loaf. Bake at 350F for 20 minutes. Brush again with remaining egg
white mixture.
8. Bake 5 to 10 minutes more or until done. Bread should sound hollow
when tapped. (For even browning when baking two loaves, switch
positions of sheets halfway through baking.) Remove the breads from
the sheets; cool on a wire rack.
Makes 2 loaves.
Helpful Tip: This crusty French bread, with its chewy texture, makes a
delicious garlic bread. Just slice lengthwise, top with garlic butter
& broil.
Yields
14 servings