French Bread
| Grease a large bowl | |||||||||
| Grease a large baking sheet | |||||||||
| 2 cups warm water, about 110°F | stir together, stand 5 min until foamy | beat in 2 cups, then mix in rest to a soft dough | knead 8 to 10 min until smooth and elastic | rise covered in greased bowl until doubled, about 1 hr | punch down, halve, roll into two 12-in loaves | set seam side down on sheet dusted with, rise until nearly doubled, 30 to 40 min | slash tops 3 or 4 times, 1/4 in deep | bake 375°F 30 to 35 min, until golden and hollow when tapped | cool on a rack |
| 2 Tbs active dry yeast | |||||||||
| 1 tsp sugar | |||||||||
| 2 tsp salt | |||||||||
| 5 1/2 to 6 cups all-purpose or bread flour | |||||||||
| 1 Tbs cornmeal | |||||||||
