One Bowl French Bread
|Salt||1 1⁄2 Teaspoon|
|Hot tap water||1 1⁄4 Cup (20 tbs)|
|Egg white||1 , slightly beaten|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Cold water||1 Tablespoon|
|Softened margarine||2 Tablespoon|
|Unsifted all purpose flour||3 1⁄2 Cup (56 tbs), divided|
|Corn meal||1 Tablespoon|
Combine 1 cup flour, sugar, salt and undissolved dry yeast in a large bowl.
Add softened margarine.
Add very hot tap water, gradually to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1 cup flour, or enough flour to make a thick batter.
Beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough.
Cover bowl tightly with plastic wrap; let rest for 45 minutes.
Stir dough down; turn out on to a heavily-floured board.
With floured hands mold into an oblong, 15 inches long.
Carefully place on a greased baking sheet sprinkled with corn meal.
Cover; let rise in a warm place, free from draft, until doubled in bulk, about 40 minutes.
Make 5 diagonal cuts on top of loaf with a sharp knife.
Bake at 400° for 25 minutes.
Brush loaf with combined beaten egg white and cold water.
Return to oven; bake 15 minutes longer, or until done.
Remove from baking sheet, place on wire rack to cool.