Kitchen Meets Culinary Clutz

As much as I would love to stamp my name all over this recipe and call it my own, I can't. This classic loaf as told by Better Homes & Gardens, "Brings to mind the rough country breads found in France & Italy". I give you my word that you will be pleased with the outcome of this super easy to make loaf! This bread reminds me of the San Francisco Artisan loaves my mama used to bring home from the market when I was a child, growing up in the San Francisco Bay Area.

It's time to pull out your bread machine, and dust it off. Let's make some french bread!

Je vous présente, une baguette de pain! (Did I say that correctly?)

1. Select loaf size.
2. Add first 4 ingredients to machine according to the manufacturer’s directions.
3. Select dough cycle.
4. When cycle is complete, remove dough.  Punch down. 
5. Cover and let rest 10 minutes.
6. Divide 1 ½-pound dough in half.
7. On a lightly floured surface, roll each half into a 10x8-inch rectangle.
8. (Divide 2-pound dough in half; roll each half into a 15x10-inch rectangle)
9. Starting from a long side, roll up into a spiral; seal edge. 
10. Pinch and pull ends to taper.
11. Place, seams down, on a greased baking sheet sprinkled with cornmeal.
12. Combine egg white and 1-tablespoon water; brush some over top of loaves. 
13. Cover and let rise in a warm place for 35 to 45 minutes or until nearly double.
14. With a very sharp knife, make 3 or 4 diagonal cuts about ¼ inch deep across the top of each loaf.
15. Bake in a 375° oven for 20 minutes.
16. Brush with remaining egg white mixture.
17. Bake for 12 to 15 minutes more or until bread sounds hollow when lightly tapped.
18. Remove from baking sheet; cool on wire rack.