French Bread

Here is my favorite french bread from the Disney Family Cookbook (Family Fun Magazine). I like it because it is easy and makes 2 loaves, so I can always have one for the freezer.

Classic French bread—or the baguette—bakes in long, narrow loaf pans. If you don't have one, you can get almost the same crispy brown crust and light interior by baking the bread on a cookie sheet.

1 Tablespoon active dry yeast
1 1/2 cups warm water
3 3/4 to 4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 Tablespoons cornmeal

In a small bowl, dissolve yeast in 1/2 cup water. Pour the remaining water into a large bowl and add 1 cup of the flour and the salt. Add the yeast mixture and enough flour to form a soft dough. Turn the dough out onto a floured board and knead for 10 minutes. Grease a large bowl with oil, drop the dough in, turning to coat. Cover with plastic wrap and let rise in a draft-free area for 2 hours, or until the dough doubles in size.

Punch the dough down and divide in half. On a lightly floured board, knead each half several times and roll into a snake. Pinch out any air bubbles, then place the snakes on a cookie sheet coated with cornmeal. Cover and let rise until doubled, about 1 hour.

Preheat the oven to 425°; place a metal pan on the bottom rack of the oven and pour 1 cup of hot water into the pan (this will create the steam to give your bread a crunchy crust). Using a sharp knife, make four diagonal cuts 1/4 inch deep into the tops of the loaves. Place the loaves in the oven. Bake for 20 to 25 minutes. Remove and allow to cool on a rack. These loaves are best eaten the day they are made, or frozen. Makes 2 loaves.