New Orleans French Bread

1. 1

   In a large bowl, dissolve the yeast, salt and sugar in warm water.

2. 2

   Gradually stir in flour, adding only until the mixture refuses to absorb more.

3. 3

   On a floured board knead the dough for 3-4 minutes.

4. 4

   Transfer the dough to a greased bowl and brush the top lightly with butter.

5. 5

   Cover with a damp cloth.

6. 6

   Set the dough aside in a warm place to rise for 1 1/2 hours or until it is double in bulk.

7. 7

   Butter a baking sheet and sprinkle it with cornmeal, shaking off the excess.

8. 8

   Punch down the dough.

9. 9

   Transfer the dough to a floured board and divide it into thirds.

10. 10

    Roll each portion into an 8 x 13 inch rectangle.

11. 11

    Roll each rectangle up from the long side, seal and shape ends.

12. 12

    Place the loaves on the prepared baking sheet and with a sharp knife make several diagonal cuts across the tops.

13. 13

    Brush lightly with melted butter.

14. 14

    Let rise in a warm place about 45 minutes.

15. 15

    Place the bread on the middle rack in oven.

16. 16

    Place a pan of hot water on bottom of oven.

17. 17

    Bake at 450 degrees for 5 minutes.

18. 18

    Reduce oven temperature to 350 degrees and continue baking for 30 minutes.

19. 19

    Note: Cooking time includes rising times.

* Per serving · 4 servings · Values may vary.