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Crusty French Bread Recipe

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This recipe for Crusty French Bread, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 package ( ounce) active dry yeast
1 cup warm water (110 to 115)
2 TBS cane sugar
2 TBS canola oil
1 tsp salt
3 to 3 cups all purpose flour


1 egg white
1 tsp cold water

In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups of flour. Beat until blended. Stir enough remaining flour to form stiff dough.

Turn onto a floured surface. Knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes.

Punch down dough again. Turn onto a lightly floured surface. Shape into a 16 x 2 . Inch loaf with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes.

Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 inches apart across top of loaf.

Bake at 375 for 25 to 30 minutes or until golden brown. Remove from pan to a wire rack to cool.




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