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Crusty French Bread

Anonymous Fri Oct 07 16:39:45 2005

1 tb Dry yeast

1/2 c Warm water

1 ts Salt

2 tb Vegetable oil

1/4 ts Sugar

3 c White flour

Cornmeal

In a medium sized bowl, warmed, dissolve yeast in water & add salt, oil & sugar. Stir

together. With a slotted spoon, beat in 1 3/4 c flour. Combine 1/2 c flour with the other

ingredients. Set side in a warm area for 15 to 20 minutes. Flour a board with the rest of the

flour & turn out the dough. Knead till it is no longer sticky. Flatten it with the palms of your

hands. Fold in half & in half again. Roll until it is 10 1/2 inches long. Sprinkle cornmeal on a

cookie sheet & set the dough. Use a brush to oil the surface. Slash the top of the dough

with a sharp knife & allow to proof for 30 minutes or so. Preheat oven to 375F & bake for 20

minutes. Remove from oven & spread the surface with water, using a brush. Continue to

bake for 30 to 35 minutes. Anne Lerner, \

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