French Baguette

French Baguette

5 1/2 to 6 cups flour

2 packages active dry yeast

1 1/2 tsp salt

2 cups warm water (120-130*F)

Cornmeal

1 egg white, slightly beaten

1 Tbl. water

In a large mixing bowl stir together 2c. of flour, the yeast, and salt. Add the 2c. warm water to the flour mixture.

Beat with an electric mixer on low to medium seed for 30sec., scraping bowl constantly. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto lightly floured surface. Knead in enough flour to make a stiff dough that is smooth and elastic (8-10mins). Shape dough in ball. Place in a lightly greased bowl, turning once to grease dough surface. Cover; let rise in warm place until dough doubles in size (about 1 hr).

Punch dough down (place fist in center of dough and press in until sides began to pull away from bowl and into center). Turn dough out onto lightly floured surface. **Divide dough into four portions. Shape each portion into a ball. Cover; let rest 10mins. Meanwhile, lightly grease two baking sheets or four baguette pans; sprinkle with cornmeal (Preheat oven to 375*). Roll each dough portion into a 14x5 inch rectangle. Roll up, starting from a long side; seal well. ** If desired, pinch and slightly pull ends to taper them. Place shaped dough, seam down, on prepares baking sheets or baguette pans. In a small bowl stir together egg white and 1Tbl. water. Brush some of the egg white mixture over loaf tops. Let rise until nearly double in size (35 - 45 mins).

Using a sharp knife, make three or four diagnol cuts about 1/4 inch deep across each loaf top. Bake for 20mins.

Brush again with some of the egg white mixture.

Continue baking for 8-10mins or until bread sounds hollow when lightly tapped. Immediately remove from baking sheet. Cool on wire racks.

*Note: This can be used to make French bread as well. Only alterations:** cut dough into 2 portions rather than four. Roll each dough half into a 15x10 inch rectangle. Tightly roll up, starting from long side; seal well.