The Melaniff Family Cookbook

French Bread

From James Beard’s Beard on Bread 1973

Ingredients

1 1/2 package (3 t) active dry yeast

1 T granulated sugar

2 C warm water (100°F to 115°F)

1 T salt

5 to 6 C all purpose flour

1 T egg white mixed with 1 T cold water

Procedure

Combine the yeast with sugar and warm water in a large bowl and allow to proof. Mix the salt with flour and add to the yeast mixture, a cup at a time, until you have a stiff dough. Remove to a lightly floured board and knead until no longer sticky, about 10 minutes, adding flour as necessary. Place in a buttered bowl, and turn to coat the surface with butter. Cover and let rise in a warm place until doubled in bulk. 1 1/2 to 2 hours.

Punch down the dough. Turn out on a floured board and shape into two long, French bread-style loaves. Place on a baking sheet that has been sprinkled with the cornmeal but not buttered. Slash the tops of the loaves diagonally in two or three place. and brush with the egg wash. Place in a cold oven, set the temperature at 400°F, and bake 35 minutes, or until well browned and hollow sounding when the tops are rapped.