French bread

Ingredients:

• 5 1/2 - 6 cups Hudson Cream Short Patent Flour, divided
• 2 packages active dry yeast
• 1 1/2 teaspoons salt
• 2 cups warm water (120-130°F)
• 1 beaten egg white
• 1 tablespoon water
• Sesame seed or poppy seed (optional)

Directions:

• In mixing bowl combine 2 cups flour, the yeast, and salt. Add warm water.
• Beat on low speed for 30 seconds. Stir in enough remaining flour to make a soft dough.
• Turn dough out onto lightly floured surface. Knead dough.
  
• Shape into ball and place in greased bowl. Cover and let rise for 1 hour or until doubled.
• Punch down dough. Divide in half, cover, and let rest 10 minutes.
  
• Roll each half into 15 x 10 inch rectangle; roll up starting with broad side. Pinch edge to seal.
  
• Place on greased baking sheet.
• Combine egg white and water. Brush over loaves.
  
• Sesame seed or poppy seed can be sprinkled over top of loaves (optional)
  
• Cover, let rise 35-45 minutes. With sharp knife, make 3-4 diagonal cuts about 1/4 inch deep across tops of loaves.

Cook Time & Temperature: 

• Bake in 375°F oven for 20 minutes.
  
• Brush again with egg white glaze and continue to bake 15-20 minutes more.