French Bread

📷 Ok, better results this time around. I think not burning the crap out of the yeast made a big difference... Prep Time: 25 Min Cook Time: 40 Min Ready In: 2 Hrs 40 Min Recipe Yield 2 large loaves. Ingredients 6 cups all-purpose flour 2 1/2 (.25 ounce) packages active dry yeast 1 1/2 teaspoons salt 2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon cornmeal 1 egg white 1 tablespoon water Directions 📷 In a large bowl, combine 2 cups flour, yeast and salt. Mix the salt with the flower before adding the yeast to avoid burning. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. 📷 Using a wooden spoon, stir in as much of the remaining flour as you can. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled. 📷 📷 Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends. 📷 Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes. 📷 With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. 📷