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1
lightly spoon flour into measuring cup and level off.
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2
in a large bowl, combine flour, sugar, salt, and yeast.
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3
mix well.
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4
add warm water and oil.
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5
mix well.
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6
at this point I let the dough rest for about 10 minutes.
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7
turn dough out onto a lightly floured surface.
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8
knead dough 10 minutes or until soft and smooth.
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9
place dough in a lightly greased bowl.
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10
cover with plastic wrap and cloth towel.
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11
let rise in a warm place until doubled.
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12
usually anywhere from 40 minutes to 1 1/2 hours.
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13
sprinkle ungreased cookie sheet with cornmeal.
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14
turn out dough and punch it down.
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15
cover dough with inverted bowl and allow to rest on counter for 15 minutes.
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16
shape dough into baguette-shaped loaf about 12 inches long.
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17
place on cornmeal-coated cookie sheet.
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18
cover and let rise in warm place for 30 - 45 minutes ot until doubled in size.
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19
pre-heat oven to 350F
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20
with a very sharp knife, make 1 deep lengthwise slash down center of the top of the loaf.
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21
brush loaf with egg white.
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22
bake for 25 - 35 minutes or until loaf sounds hollow when tapped lightly.
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23
make sure to stop and enjoy the touch and feel of the dough... and smells coming from your oven and filling your kitchen from baking your own bread
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24
allow loaf to cool.
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25
.. slice it up... and enjoy
