French Bread Rapid Rise
This recipe makes a rather good french loaf. Since it uses
Steps
Set aside 1 cup of flour.
In a large bowl , mix remaining flour , sugar , salt and yeast.
Stir hot water into dry mixture.
Mix in enough reserved flour to make a soft dough.
On lightly floured surface , knead dough until smooth and elastic.
Cover dough and let it rest for 10 minutes.
Divide dough in half.
Roll half of dough into a 10x15 inch rectangle.
Roll dough tightly , starting from the long side , and tapering the ends.
Pinch ends and seam to seal.
Place dough seam side down on greased baking sheet which has been sprinkled with cornmeal.
Repeat with remaining half of dough.
Cover dough and let rise in a warm draft-free place until doubled in size.
With a sharp knife or razor blade , make 4 diagonal cuts on the top of each loaf.
Combine egg white and 1 tablespoon water , brush on loaves.
Bake in preheated 425f oven for 25-30 minutes or until done.
Remove from baking sheets and cool on wire racks.
Ingredients
all-purpose flour, sugar, salt, fast rising yeast, hot water, egg white, water, cornmeal