French Loaves *
- 2 pkgs. active dry yeast
- 1/2 cup warm water
- 2 cups water
- 6 cups bread flour
- 1 tablespoon salt
- 1 tablespoon granulated sugar
- 5 tablespoons vegetable oil
- 2 tablespoons cornmeal
- 1 egg, beaten
Preparation time 90mins
Cooking time 165mins
In a small bowl dissolve yeast in warm water. Let stand until bloomed, about 10 minutes.
In a large bowl, combine 2 cups water, salt, sugar, and vegetable oil add yeast mixture and 3 cups flour and mix well. Stir in the remaining flour 1/2 cup at a time and mix well after each addition. When the dough has pulled together, turn it out onto a floured board and knead until smooth and elastic, about 8 minutes. Lightly oil a large glass bowl. Place the dough in the bowl and turn to coat with oil. Cover with a clean towel and let rise in a warm place until doubled in volume, about 1 hour.
Divide dough in half. Roll out each half into a 9 x 12" rectangle and roll dough up "jelly roll" style, beginning at the long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg. Cover and allow to rise for 30 minutes. Meanwhile, preheat oven to 400F.
Bake in preheated oven for 35 minutes, until deep golden brown.
Makes 2 loaves.