I gave my first shot at French bread the other day. The hubbers liked it (I think because I used white flour rather than WW). It was fun to try something new. I enjoyed my bread with olive oil and balsamic vinegar. Yum.
The recipe came from the Feb/Mar 2010 Taste of Home Magazine
2TBS active dry yeast
2 C warm water (110-115)
2 tsp salt
4 ½ – 5 C Bread flour
1 tsp corn meal
In a large bowl, dissolve yeast in warm water. Add the salt, sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 12 inch long loaves.
Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Sprinkle with cornmeal. With a sharp knife, make four shallow slashes across the top of each loaf. Bake at 450 for 15-20 minutes or until golden brown.