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   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   
        
     Uncle Dirty Dave's Archives   
       
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