I didn't forget you, Cheryl. My morning just filled up before I knew it. But, here's my recipe:
[FONT="]KATIE’S FRENCH BREAD[/FONT]
[FONT="](Makes 2 loaves)
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[FONT="]1 1/3 cups water, slightly warm[/FONT]
[FONT="]2¼ tsp. granulated sugar[/FONT]
[FONT="]1¼ tsp. salt[/FONT]
[FONT="]4 cups bread flour[/FONT]
[FONT="]2¼ tsp. active dry yeast[/FONT]
[FONT="]1 egg white, slightly beaten, for glazing loaves[/FONT]
[FONT="]Cornmeal, for baking sheet[/FONT]
[FONT="]In the work bowl of your bread machine combine the flour sugar, salt, yeast and water. Set the machine on the DOUGH cycle.[/FONT]
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When the bread machine has finished, remove the dough to a lightly floured surface and allow it to rest, covered, for about 5 minutes.[/FONT]
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After it has rested, divide it into two equal portions and shape into a long rope, about 14 inches long.[/FONT]
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Place on a parchment paper-lined baking sheet that has been very lightly sprinkled with cornmeal. Make sure the loaves are several inches apart because they will expand during their final rise.[/FONT]
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Either cut one long slash lengthwise or 5 equal slits slightly diagonally across the loaves. Brush with egg white and put in a warm, draft-free place to rise until doubled, about 1 hour.[/FONT]
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Bake in preheated 400˚F oven for 25 minutes or until deep golden brown.
[FONT="]P.S.[/FONT][FONT="] It freezes very, very well.[/FONT]
[FONT="]I've always used bottled spring water in my bread recipes. That is because most of the water[FONT="] where I've lived has been so ch[FONT="]l[FONT="]or[FONT="]inated that is reeked of bleach or ha[FONT="]d [/FONT]iron or other components it just seem[FONT="]ed not right to me. You make the call.
[FONT="]Most of the time I ma[FONT="]ke the 5 diagonal sla[FONT="]shes and use my sharp kitchen scissors to do the cuts. Again, your call.
[FONT="]The br[FONT="]ead is ultra-easy and sooo yummy. You'll want to have some right out of the oven with
real butter.
[FONT="]And, guess what,[FONT="] my [FONT="]profre[FONT="]ssor friend[FONT="] called me yesterday to see if I would be willing to pursue another French bread marathon for his students to raise money for a trip they will be taking to Ital[FONT="]y in December? Couldn't say no. [FONT="]Here I go again.
My best day last time was 12 loaves in [FONT="]8 hours. That's only because I had both my bread machines going at the same time with staggered finish times.[/FONT][/FONT][/FONT][/FONT][/FONT][/FONT][/FONT][/FONT]
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