Really Easy French Bread

Ingredients: 

 

6 cups all-purpose flour

21/2 packages active dry yeast

1 1/2  teaspoons salt

2 cups warm water

1 tablespoon cornmeal

1 egg white

1 tablespoon water

Directions

 

In a large bowl, combine 2 cups flour, yeast and salt.  Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment.  Using a wooden spoon, stir in as much of the remaining flour as you can. 

On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic.  Knead for about 8 minutes.  Shape into a ball.  Place dough in a greased bowl, turn over once to cover the entire ball in oil ( I use olive oil).  Cover  and let stand in a warm place until doubled

Push dough  down, and divide in half.  Turn out onto a lightly floured surface.  Cover, and let rest for 10 minutes.  Roll each half into large rectangle.  Roll up, starting from a long side.  Moisten edge with water and seal.  Taper ends.

Grease a large baking sheet.  Sprinkle with cornmeal.  Place loaves, seam side down, on the prepared baking sheet.  Lightly beat the egg white with 1 tablespoon of water, and brush on.  Cover witha damp cloth.  Let rise until nearly doubled.

With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf.  Bake in a preheated over 375 degrees F oven for 20 minutes.  Brush again with egg white mixtue, bake for an additional 15 to 20 minutes or until bread test done.  If necessary, cover loosely with foil to prevent over browning.  Remove from baking sheet and cool on a wire rack.