French Bread - active dry yeast

Method

• 1.
• Dissolve yeast in warm water in warmed bowl of stand mixer with dough hook attatched.
• add salt, butter, and flour.
• Turn to low and mix until well blended, about 1 minute Knead on low about 2 minutes.
• Dough will be sticky.
• 2.
• Place dough in greased bowl, turning to grease top.
• Cover.
• Let rise in warm place, free from draft, About 1 hour.or until double in bulk.
• 3.
• Punch down dough and divide in half.
• Roll each half into 12 x 15 inch rectangle.
• Roll dough tightley, from longest side, tapering ends if desired.
• Place loaves on greased baking sheets that have been dusted with cornmeal.
• Cover and let rise in warm place until double in bulk, or 1 hours
• 4.
• With sharp serrated knife, make 4 diagonal cuts on top of each loaf.
• Bake at 450 degrees for 25 minutes.
• Remove from oven.
• Beat egg white and water together with fork.
• Brush each loaf with egg mixture.
• Return to oven and bake 5 minutes longer.
• Remove from baking sheets immediately and cool on wire racks.
• Makes 2 loaves.