New Orleans French Bread

Ingredients

• 1 package yeast dry
• 1  egg white slightly beaten
• 6.5 cups flour all-purpose divided
• 1 tablespoon salt 
• 2 tablespoons sugar divided
• 2.5 cups warm water (105° to 115°)

Equipment

• bowl
• baking sheet
• oven

Directions

1. Combine yeast, water, and 1 teaspoon sugar in a large bowl, stirring until dissolved. Stir in remaining sugar, salt, and 6 cups flour to form a stiff dough.
2. Turn dough out onto a surface sprinkled with remaining flour; knead 8 minutes or until smooth and elastic.
3. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85), free from drafts, 1 1/2 hours or until doubled in bulk. Turn dough out onto a lightly floured surface. Cover and let rest 15 minutes. Knead 3 to 4 times.
4. Divide dough into 4 equal portions; roll each portion into a 13- x 7-inch rectangle.
5. Roll up each rectangle jellyroll fashion, starting at long end. Pinch seams and ends together to seal.
6. Place loaves, seam side down, in 4 heavily-greased baguette pans or on baking sheets.
7. Cut 3 or 4 diagonal slashes, 3/4-inch deep, in top of each loaf. Cover and repeat rising procedure 1 hour or until doubled in bulk.
8. Brush loaves with egg white.
9. Bake at 450 for 15 minutes; reduce heat to 350, and bake 30 minutes or until loaves sound hollow when tapped.
10. Remove bread from pans or baking sheets immediately; cool on wire racks.