Gathering Old Recipes - French Bread

French Bread

Breads 286

Makes 2 loaves.
Note: I don't use a dough hook. I use my hands. Just add a little more flour so it doesn't stick.

Dissolve yeast in warm water in mixing bowl. Add salt and oleo. Add flour. Work dough in mixer with dough hook. Dough will be sticky.
Place in greased bowl, turning to grease top. Cover; let rise in warm draft-free place until doubled in bulk about 1 hour. Divide dough into equal portions on floured board. Work dough into long roll shapes.
Place bread rolls on greased baking sheets sprinkled with cornmeal.
Cover; let rise in warm, draft-free place until doubled in bulk about 1 hour. With a sharp knife or razor, make 4 diagonal cuts on top of each loaf.
Bake in oven at 400 degrees for 25 minutes or when bread sounds hollow when tapped. Remove from oven and brush with egg white mixed with water. Return to oven 5 minutes longer.