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French Bread
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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 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
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |