Serves 20; This bread brings to mind the rough country breads found in France and Italy. It often is shaped into long loaves, called baguettes, which have a wonderful golden brown crust.


1-1/3 cups water
4 cups bread flour
1 teaspoon salt
1-1/2 teaspoons active dry yeast or bread machine yeast
Yellow cornmeal
1 slightly beaten egg white
1 tablespoon water


Add first 4 ingredients to bread machine according to the manufacturer?s directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest 10 minutes. Divide dough in half. On lightly floured surface, roll each half into a 15x10-inch rectangle. Starting from a long side, roll up into a spiral; seal edge. Pinch and pull ends to taper. Place, seams down, on a greased baking sheet sprinkled with cornmeal. Combine egg white and 1 tablespoon water; brush some over top of loaves. Cover and let rise in a warm place for 35 to 45 minutes or until nearly double. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Bake in a 375 degree F. oven for 20 minutes. Brush with remaining egg white mixture. Bake for 12 to 15 minutes more or until bread sounds hollow when lightly tapped. Remove from baking sheet; cool on wire rack. Makes 20 servings.

Recipe by: Arielle's Recipe Archive