French Bread

I have fond  memories of sitting in a shopping cart, chowing down on a hot, fresh loaf of French bread while my mom pushed me around the grocery store.

Life was so simple back then.

Fast forward a few decades later, I have learned that making my own French bread is pretty damn simple. So simple and delicious that I've made two nights in a row.

Thanks to All Recipes, I have another keeper for the recipe box.

Ingredients for 1 loaf

• 2 1/4 teaspoon yeast
• 1 cup warm water
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 2-3 cups all-purpose flour
• Cornmeal
• 1 egg white
• 1 teaspoon cold water

In a stand mixer bowl, combine the warm water and yeast. Allow to dissolve.

Add sugar, oil, salt, and 2 cups flour. Beat until just combined, then switch to a dough hook. On low speed, sprinkle in enough flour to form a non-sticky dough. 

Knead for another 5 minutes. With floured hands, form the dough into a ball and transfer to a greased bowl, turning once. 

Cover and let rise for an hour. Punch dough, cover, and allow to rise again for 30 minutes. 

With floured hands, punch down dough again and turn onto a lightly floured surface. Shape into a 16-inch loaf. Taper the ends. 

Transfer to a baking sheet sprinkled with cornmeal. Cover and let rise again for 30 minutes.

Preheat oven to 375 degrees. 

With a sharp knife, make diagonal slashes across the top of the loaf. Brush the egg wash over the loaf. 

Bake for 25 minutes, or until golden. Rotate the baking pan at the 15-minute mark. 

Allow to cool slightly before slicing.