BREAD FROM FRANCE RECIPES

Steps:

• In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes., Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375° for 20-25 minutes or until golden brown. Cool on wire racks.

Steps:

• In a glass measuring cup or small bowl, combine lukewarm water and sugar. Sprinkle yeast on top and let sit until foamy, 5 to 8 minutes.  In the bowl of a stand mixer fitted with a dough hook, combine flour and salt. Pour in yeast mixture and mix on medium speed until a soft dough forms, 10 minutes. Dough will still be sticky. Transfer dough into a greased bowl and cover with a kitchen towel. Let rise until doubled, 1 hour.  Punch down dough and turn out onto a lightly floured surface. Knead dough a few times, then roll dough out into a 16"-x- 9” rectangle. Starting on a long end, roll dough into a log. Tuck ends under to seal them. Place on a parchment lined baking sheet and cover with a kitchen towel. Let rise another 45 minutes.  Preheat oven to 425°. Beat egg white until foamy and brush over top of loaf. Using a serrated knife, make a diagonal slice every 2 inches or so along the loaf of bread. Bake bread until bread is golden and sounds hollow when you tap on it, about 25 minutes.