Title: Crusty French Bread
Categories: Bread French
Yield: 1 Servings

1	tb	Dry yeast
1/2	c	Warm water
1	ts	Salt
2	tb	Vegetable oil
1/4	ts	Sugar
3	c	White flour
		Cornmeal

In a medium sized bowl, warmed, dissolve yeast in water & add salt, oil & sugar. Stir together. With a slotted spoon, beat in 1 3/4 c flour. Combine 1/2 c flour with the other ingredients. Set side in a warm area for 15 to 20 minutes.

Flour a board with the rest of the flour & turn out the dough. Knead till it is no longer sticky. Flatten it with the palms of your hands. Fold in half & in half again. Roll until it is 10 1/2 inches long. Sprinkle cornmeal on a cookie sheet & set the dough. Use a brush to oil the surface. Slash the top of the dough with a sharp knife & allow to proof for 30 minutes or so.

Preheat oven to 375F & bake for 20 minutes. Remove from oven & spread the surface with water, using a brush. Continue to bake for 30 to 35 minutes.

Anne Lerner, "Breads You Wouldn't Believe"

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