Recipe for cooking french bread

Recipes from France :: French Yeast and Quick Breads

1 pkg. active dry yeast
1 1/4 (one and one-fourth) c. warm water (105 to 115 degrees fahrenheit)
1 Tbsp. sugar
1 1/2 tsp. salt
2 3/4 to 3 c. flour
1 Tbsp. cornmeal
1 egg white
2 Tbsp. cold water

Dissolve yeast in warm water in large bowl. Stir in sugar, salt and 2 c. of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 mins. Place in greased bowl; turn greased side up. Cover with damp cloth; let rise in warm place until double, 1 1/2 to 2 hours. Dough is ready if indentation remains when touched.

Punch dough down; cover and let rest 15 mins. Grease cookie sheet; sprinkle and distribute with cornmeal. Roll dough into a 15 x 10-in. rectangle. Roll up tightly, beginning at 15-in. side; seal edge. Roll gently back and forth to taper ends. Place on cookie sheet. Make 1/4-in. slashes in loaf at 2-in. intervals or make 1 lengthwise slash. Brush top of loaf with cold water. Let rise uncovered or without a lid until double, 1 1/2 hours.

Preheat oven to 375 degrees fahrenheit.

Brush loaf with cold water. Bake 20 mins. Mix egg white and 2 Tbsp. water; brush over loaf. Bake until loaf is deep golden brown and sounds hollow when tapped, about 25 mins.