Yummy Bread

FRENCH BREAD
From: Janette Kristjanson (my aunt)

2 pkgs. yeast
1/2 C. warm water
2 C. hot water
3 TBSP. sugar (optional)
1 TBSP. salt
5 TBSP. oil
6-7 C. bread flour
1 egg white
yellow corn meal
sesame seeds (optional)

Dissolve yeast in a small bowl with 1/2 C. of warm water. Sprinkle yeast with 1 TBSP. of sugar. DO NOT STIR. In a large bowl, combine 2 C. of hot water. 2 TBSP. sugar, salt and oil. Mix in half of the flour and then add yeast mixture after it has then risen and is foamy. Then add the remaining flour. Mix well by kneading.

Divide the dough in half and roll out into 2 rectangels (about 9" by 12"). Roll up each half in a jelly roll style. Turn down and pinch the ends.

Place both loaves in a greased and corn meal sprinkled cookie sheet (optional). Score the tops diagonally 4-5 times with a sharp knife and brush them with the beaten egg whites (optional). Sprinkle with seed (optional). Let rise until almost double in size (about 45 minutes). Bake at 350 degrees for 25-30 minutes.