In a large miing bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth 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; rturn to bowl. Cover and let rise for 30 minutes.
Punch dough down. Turn onto a lightly floured surface. Shape into a loaf 16 in long and 2 1/2 in wide with tapered ends. Sprinkle a greased baking seet with cornmeal, place loaf on baking sheet. Cover and let rise until doubled, about 25 min.
Beat egg white and cold water, brush over dough. With a sharp knife, make diagonal slashed 2 in apart across top of loaf. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove from pan to wire rack to cool.
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