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AUTHENTIC FRENCH BREAD 
1 pkg. yeast
1 1/2 c. lukewarm water
4 c. sifted flour
1 tbsp. sugar
2 tsp. salt

In large bowl dissolve yeast in water. Sift dry ingredients and stir into yeast mixture. Turn out onto floured board and knead until no longer sticky. Put in oiled bowl. Cover and let rise until double in bulk (about 1 hour). Punch down and turn onto floured board. Divide into 2 parts. Knead lightly and shape each piece into long narrow loaf.

Sprinkle greased cookie sheet with cornmeal. Place loaves on cookie sheets. Cover and let rise again (about 45 minutes). Brush tops with egg white glaze. Bake in 400 degree oven for 35-40 minutes.

Egg White Glaze: Beat 1 egg white until foamy, but not stiff.

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