Classic French Bread

Ingredients

• 3 cups bread flour 
• 2.5 teaspoons yeast dry
• 1 large egg white 
• 1 teaspoon salt 
• 1 cup warm water (105° to 115°)
• 1 tablespoon water 

Equipment

• food processor
• bowl
• baking sheet
• oven
• knife
• measuring cup

Directions

1. Dissolve the yeast in warm water in a small bowl; let stand 5 minutes.
2. Lightly spoon flour into dry measuring cups, and level with a knife.
3. Place the flour and salt in a food processor, and pulse 2 times or until blended. With the food processor on, slowly add yeast mixture through food chute, and process until the dough forms a ball. Process for 1 additional minute. Turn the dough out onto a lightly floured surface, and knead lightly 4 to 5 times.
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in bulk.
5. Punch dough down, and shape into a 6-inch round loaf.
6. Place loaf on a baking sheet coated with cooking spray. Cover dough and let rise 30 minutes or until doubled in bulk.
7. Preheat oven to 45
8. Uncover dough, and make 3 diagonal cuts 1/4-inch deep across top of loaf using a sharp knife.
9. Combine 1 tablespoon water and egg white, and brush mixture over top of loaf.
10. Bake at 450 for 20 minutes or until loaf sounds hollow when tapped.
11. Note: To make a baguette, let the bread dough rise once. Punch dough down, and roll into an 18 x 9-inch rectangle on a lightly floured surface.
12. Roll up the dough starting at the longer edge, pressing down firmly to eliminate any air pockets; then pinch seam and edges to seal. Cover the dough, let rise, and bake according to the recipe instructions at left.