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French Bread

1-1/4 cups water (70° to 80°)
2 teaspoons sugar
1 teaspoon salt
3-1/2 cups bread flour
1-1/2 teaspoons active dry yeast
1 tablespoon cornmeal
GLAZE:
1 egg
1 tablespoon water
2 teaspoons sesame seeds, toasted, optional

In bread machine pan, place the first five ingredients in the order
suggested by the manufacturer. Select dough setting (check dough

Printed from tasteofhome.com Sep 8, 2008

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French Bread cont.

after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour
if needed). When cycle is completed, turn dough onto a lightly
floured surface. Divide in half. Roll each portion into a 10-in. x
8-in. rectangle. Roll up jelly-roll style, starting with a long side;
pinch seams to seal. Sprinkle a greased baking sheet with cornmeal;
place loaves seam side down on prepared pan. Cover and let rise in a
warm place until doubled, about 20 minutes. Whisk egg and water;
brush over loaves. With a sharp knife, make four shallow slashes
across the top of each loaf. Sprinkle with sesame seeds if desired.
Bake at 375° for 20-25 minutes or until golden brown. Cool on
wire racks.

Yield: 2 loaves (16 slices each).