---------- Recipe via Meal-Master (tm) v8.04
  
       Title: French Bread
  Categories: Abm, Bread, Suzy
       Yield: 1 Loaf
  
 -------------------------------1 1/2 LB. LOAF-------------------------------
   1 1/4 c  Water
   3 3/4 c  Bread flour
     3/4 ts Salt
       1 ts Active dry yeast
            Cornmeal
       1    Slightly beaten egg white
       1 tb Water
  
   Add the first 4 ingredients to the machine according to the manufacturer’s
   directions. Select dough setting.
   
   When the cycle is finished,remove dough from the machine.
   Let dough rest 10 minutes.
   
   On a lightly floured surface divide dough in half and
   foll each half into a 10x8-inch rectangle. Roll up jekly-roll
   style, starting from one of the long sides; seal well. Pinch and pull
   ends to a taper.
   
   Place seam side down on a greased baking sheet sprinkled with
   cornmeal.
   
   Combine egg white and water; brush some of it over top of loaves.
   Cover and let rise until nearly doubled (35-45 min.). With a sharp
   knife, make 3-4 diagonal cuts about 1/4-inch deep across the top
   of each loaf.
   
   Bake in a 375 F. oven for 20 minutes. Brush again with remaining
   egg white and water mixture. Continue baking for 12-15 minutes or
   until bread sounds hollow when tapped with you fingers.
   
   Remove from baking sheet; cool.
   
   Makes 2 loaves
   
    81 cal, 3g protein, 16g carbo, 0g fat, 0 mg chol, 71mg sodium,
    30mg potassium
   
   Source: Bread Machine Bounty BH&G
   
   From the recipe files of suzy@bestweb.net
  
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