French Bread - White

2 packages active dry yeast
1/2 cup warm water (110 degree)
1 tablespoon salt
2 cups lukewarm water
7 to 7 1/2 cups flour
1 egg white

soften yeast in 1/2 cup warm water. Combine salt, 2 cups lukewarm water and 2 cups flour. Blend in softened yeast and stir. Add 4 1/2 to 5 cups flour ~ enough to make moderately stiff dough. Knead 10-15 minutes and work in remaining 1/2 cup flour. I used my Mix Master for 10 minutes on low with dough hook for kneading and it worked great..

Remove dough and place in greased bowl ~ turning to grease surface. Cover and let rise until double ~ about an hour. Punch down; let rise until double ~ about 45 minutes. Turn out on floured surface and divide into 2 portions. Cover and let rest 10 minutes. Roll each portion into 15x12 rectangle. Roll up tightly beginning at long side. Taper end if desired. Please each loaf on greased baking sheet sprinkled with cornmeal. With sharp knife gash tops diagonally every 2 inches or so. Beat egg white until foamy and add 1 tablespoon water. Brush tops and sides of each loaf reserving 1/2 of egg white mixture. Cover with damp cloth, not touching loafs (drape cloth over inverted glasses). Let rise until double about 1 hour. Bake at 375 for 20 minutes then brush tops and side with remaining egg white mixture. Bake additional 15 to 20 minutes until done. Makes two loaves ~ approx 18 servings.

Number of Servings: 18

Recipe submitted by SparkPeople user OH2BSKINNY.