FABULOUS FRENCH BREAD

Steps:

• Into a large warm mixing bowl, pour warm water, then stir in sugar, salt, oil, and half of the flour and yeast.
• Beat vigorously for 2 or 3 minutes.
• Stir in remaining flour until all dry ingredients are completely mixed inches.
• Let your dough mixer or machine kneed the dough for a further 8 minutes to really get the gluten working in the flour to create a softer bread.
• Once the mixing is done, transfer dough to a greased bowl and cover with a dough towel or plastic wrap.
• Let the dough rest for 20 minutes. (Time this.)
• At the end of the 20 minutes, punch the dough down; two punches should do it.
• Then set the time again for 10 minutes; at the end of the 10 minutes, punch the dough down again.
• Repeat the ten minute intervals five times.
• After the 5th time of punching down the dough, turn the dough onto a floured board; knead only enough to coat dough with enough flour so that it can be handled.
• Divide the dough into 2 parts.
• Roll each part of dough into a rectangle about 4 x 12 inches and roll up like a jelly roll, rolling from the long side.
• Pinch end to seal.
• Arrange on a cookie sheet sprayed with Pam spray and sprinkled with cornmeal.
• Allow the two loaves to rise for a further 30 minutes.
• With a very sharp knife, cut 4 gashes at an angle on top, then brush with beaten whole egg.
• If desired, sprinkle with sesame or poppy seeds.
• Bake immediately at 400 degrees for 25 minutes or until light to medium brown.
• Remove from baking sheets immediately and cool.