Takes about 10 minutes to prepare, about 3 hours til it's ready...

1 cup cold water heated to 120-130* F
2 Tablespoons Olive Oil
3 Cups Bread Flour
1/2 Teaspoon salt
1 1/2 teaspoons sugar 1 package or 2 teaspoons Dry Active Yeast
Cornmeal
1 egg white, beaten


Lightly spoon flour into measuring cup, level off. In a large bowl, combine flour, sugar, salt and yeast; mix well. Add warm water and oil; mix well. Turn dough on to a lightly floured surface and knead 10 minutes, or until the dough is smooth. Place dough in a bowl; cover with plastic wrap and a cloth towel. Let rise in a warm place (80-85*) for 30-40 minutes.

Sprinkle cookie sheet with cornmeal. Punch down dough. Cover dough with inverted bowl and allow it to rest for 15 minutes on the counter.
Shape the dough into a baguette-shaped loaf (long than wide and oval) about 12 inches long. Place the dough on the cornmeal covered cookie cheet. Cover, let rise in a warm place for 35-40 minutes or until doubled in size.

Heat the oven to 375*. With a sharp knife make 1 deep length-wise slash in the top of the loaf. Brush loaf with eggwhite. Bake at 375* 25-35 minutes, or until loaf sounds hollow when lightly tapped.


Bread Machine Instructions

Put all ingredients in the pan except cornmeal and egg whites, in manufacturer's suggested order.

Set machine on dough setting.
When dough cycle is finished, remove dough and allow to rest on counter under a bowl for 15 minutes. Proceed as above.



Titus 2 Christian Homekeeper