Basic French bread recipe

(adapted from The Fleischmann Treasury of Yeast Baking, copyright 1962) I've been making this so long that I don't really use the recipe

for 2 loaves

2-1/2 Cups warm water (105 to 115 degrees F)

2 packages active dry yeast 

1 tablespoon salt

1 tablespoon oil or melted butter

7 cups (approx) unsifted flour

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for crisper crust, 5 minutes before end of baking, brush loaves with

1 egg white

1 tsp cold water

(or for softer crust, brush with a little butter)

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Measure warm water into large mixing bowl. Sprinkle in yeast and stir until dissolved. I usually add a bit of the flour and the oil and let the yeast start working for 15-20 minutes, then add the salt and start adding the rest of the flour a cup or so at a time, stirring with a sturdy wire whisk or dough whisk until dough is too thick for that utensil; then mix with floured hands until dough is only slightly sticky. Turn out into a floured counter or board and knead for a couple of minutes. Clean the bowl, lightly oil it, put the dough back in the bowl and turn the dough to oil the top. Cover with a clean cloth and let rise in a warm place free from draft until doubled, about an hour. 

When dough has doubled, "punch" it down and divide into two. Roll out each half into a rectangle about 15 by 10 inches, then roll up each rectangle tightly to form the loaf. Place on lightly greased baking sheet or baguette pans and let rise again, about 1 hour.

About 15 minutes before the hour is up, put a pan of water on the lowest rack of the oven and start preheating the oven to 450.

Slash top of loaves with razor blade or knife.

Bake at 450 for 25 minutes in middle rack of oven, until loaves are golden brown. If you want to do the glaze thing, brush on the egg white/water mixture about 5 minutes before baking is down.