Homemade French Bread

 Homemade French Bread

• 6 cups all purpose flour
• 2 1/2 (.25 oz) packages active dry yeast
• 1 1/2 tsp salt
• 2 cups warm water (110 degrees)
• 1 Tbsp cornmeal
• 1 egg white
• 1 Tbsp water

1. In a large bowl combine 2 cups flour, yeast and salt.  Stir in 2 cups warm water and beat until well blended using a stand mixer with a dough hook.  Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic.  Knead for about 8-10 minutes total.  Shape into a ball.  Place dough in a greased bowl and turn once. Cover and let rise in a warm place until doubled.
3. Punch dough down and divide in half.  Turn out onto a lightly floured surface.  Cover and let rest for 10 minutes.  Roll each half into large rectangle.  Roll up, starting from a long side.  
4. Grease a large baking sheet and sprinkle with cornmeal.  Place loaves, seam side down on the baking sheet.  Lightly beat the egg white with 1 Tbsp of water and brush it on.  Cover with a damp cloth.  Let rise until nearly doubled, 35-40 minutes.
5. With a very sharp knife, make 3-4 diagonal cutes about 1/4" deep across top of each loaf.  Bake in a preheated 375 degree oven for 20 minutes.  Brush again with egg white mixture.  Bake for an additional 15-20 minutes or until bread tests done.  Can cover loosely with foil to avoid browning.  Cool on a wire rack.