---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Great Baguette
  Categories: Breads, Fatfree, Bread-baker, Internation
       Yield: 1 servings
  
       2 pk Dry yeast; (quick rise)
       3 c  Whole wheat flour
     1/2 tb Sugar
       1 c  White flour; unbleached
     1/3 c  Warm water
            Corn meal
       1 ts Salt; (more or less)
       1 c  Water
  
   Recipe by: (Pete Brauer)
   Melt the yeast, sugar, 1/3 c. warm water in a bowl and set aside.  Mix
   the flours, salt, in a bowl, add the yeast mix, and then the water.
   Mix the dough until smooth, about 5 mins.  Let rise covered with a
   damp cloth for one hour. Punch down, and divide into two or four
   loaves, then slice tops about 2 inch across, 1/4 inch deep.  Place in
   cold oven set to 350 for one hour.  For crustier bread, place a pan of
   water on the bottom of the stove for 1st 30 minutes, then remove.
   Also, you can brush the loaves with a mixture of egg-white and 1/2 c.
   water after 50 mins.
  
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