*  Exported from  MasterCook  *
                                French Bread
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Creole                           Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
       1 pk Active dry yeast
     1/4 c  Water,warm (105-115'F.)
       2 tb Butter or margarine,softened
       1 tb Sugar
       1 ts Salt
     3/4 c  Water,hot
       4 c  Flour,all-purpose,sifted
            Cornmeal or farina
       1    Egg white,lightly beaten
       1 tb Water
   1. Soften yeast in warm water; let stand 5 minutes.
   2. Meanwhile combine butter, sugar and salt in large bowl; pour hot water
   over mixture.
   3. Cool to lukewarm; stir, then blend in 1/2 cup of the flour, beating
   until smooth.
   4. Stir yeast; add to flour mixture, blending in thoroughly.
   5. Add about half the remaining flour and beat until very smooth.
   6. Mix in remaining flour to make a soft dough.
   7. Turn dough onto lightly floured surface; let rest 5 to 10 minutes.
   8. Lightly grease deep bowl large enough to allow dough to double.
   9. Knead dough; shape into smooth ball and put in greased bowl; turning to
   bring greased surface to top.
   10. Cover with waxed paper or towel; let stand in warm, draft-free place
   until doubled, about 1 1/2 hours.
   11. Punch down; pull edges to center, then turn dough completely over.
   12. Cover; let rise again until almost doubled (about 45 minutes).
   13. Meanwhile, grease baking sheet lightly; sprinkle evenly with cornmeal.
   14. Punch down dough; turn out onto lightly floured surface.
   15. Roll out to 14x8-inch rectangle; roll up rectangle tightly into a long
   slender loaf and pinch ends to seal.
   16. Place loaf diagonally on prepared baking sheet.
   17. With sharp knife, make diagonal slashes at 2-inch intervals.
   18. Brush top with part of egg white mixture; cover loosely and let rise in
   waram place until doubled in bulk.
   19. Brush loaf again with remaining egg wash; bake in preheated 425'F. oven
   10 minutes.
   20. Brush again with egg wash; reduce temperature to 375'F. and bake 20
   minutes longer, or until golden brown.
   NOTE: To increase crustiness, place flat pan filled with boiling water in
   bottom of oven.
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