French Bread

Ingredients

• 1 package dry yeast
• 1 Tablespoon salt
• 2 Tablespoons sugar
• 2½ cups warm water
• 7 cups flour
• Egg white, lightly beaten

Procedure

1. Grease two cookie sheets.
2. Dissolve the yeast, salt, and sugar in water in a large mixing bowl.
3. Stir in the flour until a stiff dough forms. Turn the dough onto a floured surface (countertop or cutting board) and knead for 10 minutes.
4. Clean out the mixing bowl, lightly oil it, and return the dough to the bowl.
5. Cover the bowl with plastic wrap. Let the dough rise until doubled in size, ½ hour or so.
6. Dip your fist in flour and push your fist into the center of the dough to "punch" it down. Remove from the bowl, and knead 3 or 4 more times.
7. Separate the dough into 4 equal pieces. Form each piece into a long loaf. Place 2 on each of the greased cookie sheets.
8. Carefully slash the top diagonally every few inches with a knife.
9. Brush the loaves with the egg white. Cover lightly with plastic wrap and let the loaves rise again for about 30 minutes.
10. Preheat oven to 400°F. Bake loaves for 10 minutes.
11. Lower heat to 350°F and bake 20 more minutes.

Baguette Sandwich

Ingredients

• 1 small baguette (purchased or freshly baked; see recipe above)
• Cheese (may be soft cheese, such as Brie, or hard cheese, such as Gouda)
• Ham
• Tomato
• Leaf lettuce
• Mayonnaise or mustard
• Cornichons (tiny sweet French pickles)

Procedure

1. Slice the baguette in half lengthwise.
2. Spread one half with mayonnaise or mustard, depending on preference.
3. Arrange sliced cheese and ham over the mayonnaise.
4. Slice the sweet pickles in half, and arrange on ham.
5. Top with sliced tomato and lettuce.
6. Wrap in plastic wrap and carry for lunch away from home.

Serves 1 or 2.