---------- Recipe via Meal-Master (tm) v8.04
 
      Title: French Bread
 Categories: Abm, Bread, Suzy
      Yield: 1 Loaf
 
-------------------------------1 1/2 LB. LOAF-------------------------------
  1 1/4 c  Water
  3 3/4 c  Bread flour
    3/4 ts Salt
      1 ts Active dry yeast
           Cornmeal
      1    Slightly beaten egg white
      1 tb Water
 
  Add the first 4 ingredients to the machine according to the manufacturer's
  directions. Select dough setting.
  
  When the cycle is finished,remove dough from the machine.
  Let dough rest 10 minutes.
  
  On a lightly floured surface divide dough in half and
  foll each half into a 10x8-inch rectangle. Roll up jekly-roll
  style, starting from one of the long sides; seal well. Pinch and pull
  ends to a taper.
  
  Place seam side down on a greased baking sheet sprinkled with
  cornmeal.
  
  Combine egg white and water; brush some of it over top of loaves.
  Cover and let rise until nearly doubled (35-45 min.). With a sharp
  knife, make 3-4 diagonal cuts about 1/4-inch deep across the top
  of each loaf.
  
  Bake in a 375 F. oven for 20 minutes. Brush again with remaining
  egg white and water mixture. Continue baking for 12-15 minutes or
  until bread sounds hollow when tapped with you fingers.
  
  Remove from baking sheet; cool.
  
  Makes 2 loaves
  
   81 cal, 3g protein, 16g carbo, 0g fat, 0 mg chol, 71mg sodium,
   30mg potassium
  
  Source: Bread Machine Bounty BH&G
  
  From the recipe files of suzy@bestweb.net
 
-----