MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bread Machine Crusty French Bread
Categories: Breads
Yield: 2 Loaves

1 1/2 c Room temperature water
1 tb Vegetable or olive oil; more
- for baking
2 tb Dry milk
2 c A-P flour; more as needed
2 c Bread flour
2 ts Sugar
2 ts Salt
2 ts Active dry yeast
2 tb Medium-grind cornmeal; for
- baking
1 lg Egg white
1 tb Cold water

Add the room temperature water, oil, dry milk, A-P
flour, bread flour, sugar, salt, and yeast to the bread
machine according to your manufacturer's preferred
order.

Use the French bread setting on your machine but remove
the dough after the last kneading cycle before the
baking cycle begins. Or use the dough cycle, punch down
the dough to let air escape, let it rise again (45
minutes to 1 hour), knead lightly, and let it rise again
(another 45 minutes to 1 hour) before forming into
loaves.

Spray or lightly oil a large cookie sheet and sprinkle
with the cornmeal.

To form the loaves, transfer the dough (it will be soft)
to a lightly floured board. Sprinkle with a little
all-purpose flour.

Cut the dough into 2 portions and roll each portion into
a rectangle about 12 to 15 inches wide (add more flour
as needed).

Starting at the long end, roll up the dough, pinching
the seams well. Repeat with the next roll.

Place the loaves on the prepared cookie sheet; cover
with a clean dishtowel and let rise another hour.

While the loaves are rising, set the oven @ 400oF/205oC.
Place a pie plate on the lower rack of the oven and add
about 1" of boiling water. Place the pan with the dough
on the middle rack and bake the bread for 15 minutes.

Lower the heat to 350oF/175oC and bake for another 25
minutes until golden brown.

About 5 minutes before the loaves are done, mix the egg
white with the cold water in a small bowl and brush the
loaves with the egg wash.

Once baked, remove from the oven and let cool.

By Diana Rattray

RECIPE FROM: https://www.thespruceeats.com

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