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FRENCH BREAD

Category:    Bread
Yield:2 servings
 
      1 pk Active dry yeast                    1 tb Butter
  1 1/2 c  Water                               5 c  Flour
      1 tb Sugar                               2 tb Cornmeal
  1 1/2 ts Salt                           
 
  Dissolve yeast in warm water(110 F) Add sugar and salt, butter (melted) and
  2 cups flour, Beat with spoon until mixed. Gradually add remaining flour,
  until dough is easy to handle. Knead on lightly floured work surface 5
  minutes, until elastic, not sticky. Cover, let rise until doubled in bulk.
  Punch down on floured work surface, divide in half. Shape into loaves.
  Lightly grease French bread oan, put cornmela in and shake to coat all
  surfaces. Put each loaf into each section. Make sure loaves don't come any
  closer than 1 inch of end of pan. With sharp knife, make 3 or 4 diagonal
  slashes on top of loaves. DO NOT COVER.Let rise in warm place until doubled
  in bulk. Bake in preheated oven (375 F) 25-30 minutes. Remove from pan AT
  ONCE!
 

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