French Bread

2 1/2-2 3/4 cups flour
1 teaspoon salt
1 tablespoon sugar
1 pkg(2 1/4 teaspoons) active dry yeast
1 cup warm water(120 degrees F)

In the bowl of a standing mixer, combine 2 cups flour with the salt, sugar, and yeast.

Add water and beat for 3 minutes. 

Beat in enough additional flour to make a soft but kneadable dough.

Turn dough out onto floured surface and knead for 3-5 minutes, or until smooth and elastic.

Place the dough in a bowl, cover with tea towel, and let rise 45 minutes(an hour if your house is cold).

Punch dough down and roll into a long rectangular shape. Starting from the long end, roll up jelly-roll style.

Place seam-side down on a greased baking sheet, cover with a wet tea towel, and let rise 30-45 minutes, or until doubled(it’ll depend on the warmth of your house).
 
Using a sharp knife, make 3-4 diagonal slashes on top of the loaf.

Preheat oven to 400 degrees.

Whisk one egg white with one tablespoon of water until slightly foamy.

Using a pastry brush, gently brush beaten egg white onto loaves.

Bake for 15-20 minutes, or until nicely browned. Cool on a wire rack.


Can double ingredients......even triple

Use for panini sandwiches, bread bowls, etc.