French Bread

Ingredients:

• 2 packages active dry yeast (4 ½ tsp)
• 2 1/2 cups (615 ml) warm water (110°F to 120°F)
• 1 tablespoon (15 ml) salt
• 1 tablespoon (15 ml) melted butter
• 7 cups (1.75 l) all-purpose flour
• 2 tablespoons (30 ml) cornmeal
• For the crust:
• 1 egg white
• 1 tablespoon (15 ml) cold water

Directions:

1. Dissolve yeast in warm water in warmed mixer bowl.
2. Add salt, butter, and flour. Attach bowl & dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended.
3. Knead on Speed 2 about another 2 minutes longer. Dough will be sticky.
4. Put dough in large greased bowl, turning to coat. Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
5. Roll each half into 12" x 15" rectangle.Roll dough tightly, from longest side, tapering ends, if desired.
6. Place loaves on greased baking sheets that have been dusted with cornmeal. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
7. With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450°F for 25 minutes. Remove from oven.
8. Beat egg white and water together with a fork and brush each loaf with egg mixture.
9. Return to the oven and bake 5-10 minutes longer. Immediately remove from baking sheets and cool on wire racks.