CRUSTY FRENCH BREAD

By kdet

Ingredients

• 1 envelope active dry yeast
• 2 cups very warm water
• 6 cups sifted all purpose flour-you may not use all of it
• 2 tablespoons granulated sugar
• 2 teaspoons salt-Recipe calls for 3 tea.
• 2 tablespoons shortening-I sometimes use olive oil
• cornmeal for dusting the pans
• 1 egg white
• 1 tablespoon cold water

Details

Adapted from lyndasrecipebox.blogspot.com

Preparation

Step 1

nead 1 minute on a lightly floured surface. cut the dough into 3 equal pieces. Roll each piece into about a 12x9 inch rectangle. Roll up jelly roll fashion and pinch the seam together. Tuck the ends underneath. Grease baking sheet and sprinkle with cornmeal.
7. Place the bread on the prepared baking sheets: cover and let rise until doubles again, about 30 minutes.
8. Make several evenly placed diagonal cuts on top of each loaf. Beat together the egg white and the 1 tablespoon of cold water: brush over each loaf of bread gently with a pastry brush.
9. Place a pan of hot water on bottom shelf of the oven. Place baking sheet with loaves on shelf above the water.
10. Bake in a hot 400 degree oven for 25-30 minutes, or until the loaves are golden brown and sound hollow when tapped. Remove from baking pans and cool on wire racks. Enjoy!
NOTE: If your baking sheet is very large you may be able to bake all three loaves on 1 sheet. But you don't want the loaves too close together. Since I made one round loaf, I baked it on a second baking pan.
Another NOTE: I usually freeze 1 or 2 loaves of this bread. Double wrap it in plastic wrap and then in foil or a heavy freezer bag. It will keep for a couple of weeks, maybe more.