French Bread

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French Bread

4 packages dry yeast
2-1/4 cups warm water
1 Tbsp salt
1 Tbsp sugar
7 cups flour
corn meal
1 egg white, beaten with 1 Tbsp water

Preheat oven to 400 degrees F.

Dissolve yeast in warm water in large mixing bowl. Add salt, sugar and flour to yeast and mix into a dough. Knead dough on floured surface until smooth, about 15 minutes. Place dough in greased bowl and cover bowl with damp towel. Let dough rise for about 2 hours until doubled in size. Punch dough back down and let it rise again for about 1 hour. Divide dough into three pieces. Roll dough out with rolling pin
on floured surface and then shape each piece into a loaf. Sprinkle corn meal on cookie sheet and place loaves on cookie sheet. Slit tops of loaves with sharp knife and brush with egg white/water mixture. Let loaves rise, uncovered, for about 1 hour and then brush again with egg white/water mixture. Bake at 400 degrees for 15 minutes. Brush loaves again with egg white/water mixture and bake for 15 minutes longer.

   

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