French Bread

Last night this French Bread was voted as the new favorite homemade bread. It was also noted that the recipe should be doubled next time, so that there are sure to be no fist-fights over the last piece.

1 package of active dry yeast (or 2 1/4 tsp.)
1 C. warm water
1 tabl. gluten (The original recipe didn't call for this - if you don't have it or are allergic to it, leave it out. My breads just seem to come out better with it.)
2 tabl. sugar
2 tabl. canola oil
1 1/2 tsp. salt
3 1/4 C. all-purpose flour
Cornmeal
1 egg white
1 tsp. cold water

In a large bowl, dissolve yeast in warm water for at least 5 minutes. Add the gluten, sugar, oil, salt and 2 C. of the flour. Beat until blended with a wooden spoon. Stir in remaining flour. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. Punch dough down. Turn onto a lightly floured surface. Shape into a 16"x2 1/2" loaf with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2" apart across top of loaf. Bake at 375 for 25-30 minutes or until golden brown and hollow-sounding. Remove from pan to a wire rack to cool.