French Bread

This recipe makes two very large loaves. Share one with a friend, or, once cooled, wrap in plastic wrap and foil, then freeze.

Ingredients:

2 packets (or 4 1/2 teaspoons) of active dry yeast
2 1/2 cups of warm water (110-115 degrees)
1 tablespoon kosher salt
1 tablespoon melted butter
7 cups all-purpose flour
2 tablespoons cornmeal
1 egg white combined with 1 tablespoon cold water, for egg wash

Directions:

• Dissolve yeast in warm water in warmed mixer bowl
• Add salt, butter, and flour
• Knead with dough hook for 1 minute until well blended.
• Knead on medium-low speed for 2 minutes more. Dough will be sticky
• Place dough in greased bowl. Cover and let rise in warm place for 1 hour, or until doubled in bulk
• Punch dough down and divide in half.  
• Roll each half into 12-15 inch rectangle.  Roll dough tightly from longest side.
• Place on greased baking sheets dusted with cornmeal
• Cover and let rise in warm place for 1 hour, or until doubled in bulk
• With sharp knife, make 4 diagonal cuts on top of each loaf.
• Bake at 450 degrees for 25 minutes.  R
• Remove from oven and brush with egg wash.
• Return to oven and bake for 5-10 minutes longer.
• Immediately, remove from baking sheets and cool on wire racks.

Yields:  2 large loaves (15 slices per loaf)