French Bread

Jenny J.

2- 1/2 c. warm water

2 Tbs. sugar

2 Tbs. yeast

1 Tbs. salt

2 Tbs. oil

6 cups flour

egg or egg whites

Mix  water, sugar and yeast; let sit until yeast is dissolved.  Stir in salt, oil and 3 cups of flour.  Beat vigorously.  Stir in 3 remaining cups of flour.  Leave the spoon in the heavy batter and allow dough to rest 10 minutes, then stir down.  Repeat until it has been stirred down 5 times.  Turn onto floured board and divide into two parts.  roll each part into a rectangle (9 x 13) and roll up like a jelly roll.  Pinch each end of loaf to seal the dough.  Sprinkle large cookie sheet with cornmeal (or grease).   Arrange both laves lengthwise on pan.  Cover lightly and let rise at room temperature for 30 minutes.  with a sharp knife cut 3 gashes at an angle on top of each loaf.  Brush entire surface with beaten egg or egg white.  Allow to rise 30 more minutes.  Bake at 400° for 20-25 minutes or until golden brown.  Makes two loaves.