French Bread

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   1.

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   Dissolve yeast in warm water in warmed bowl of stand mixer with dough hook attatched.

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   add salt, butter, and flour.

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   Turn to low and mix until well blended, about 1 minute Knead on low about 2 minutes.

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   Dough will be sticky.

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   2.

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   Place dough in greased bowl, turning to grease top.

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   Cover.

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   Let rise in warm place, free from draft, About 1 hour.or until double in bulk.

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    3.

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    Punch down dough and divide in half.

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    Roll each half into 12 x 15 inch rectangle.

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    Roll dough tightley, from longest side, tapering ends if desired.

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    Place loaves on greased baking sheets that have been dusted with cornmeal.

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    Cover and let rise in warm place until double in bulk, or 1 hours

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    4.

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    With sharp serrated knife, make 4 diagonal cuts on top of each loaf.

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    Bake at 450 degrees for 25 minutes.

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    Remove from oven.

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    Beat egg white and water together with fork.

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    Brush each loaf with egg mixture.

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    Return to oven and bake 5 minutes longer.

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    Remove from baking sheets immediately and cool on wire racks.

* Per serving · 4 servings · Values may vary.

No additional tips available.