The French make their bread with flour milled from western European wheat. It is a soft wheat, with a low gluten content, and somewhat like a mix of hard and soft wheat in all-purpose flour. To achieve the lengendary crispness that sends golden chips flying across the room when the loaf is broken or cut, the bread must be baked in an oven that is first moist and then dry. Often the loaves are sprayed with water, to create steam, until they begin to brown.

2 pkg. dry yeast
1/2 c. warm water
1/2 tsp. sugar
2 tbsp. sugar
2 tbsp. fat
2 tbsp. salt
2 c. boiling water
7 1/2 to 8 c. flour
1 egg, beaten
2 tbsp. milk
Poppy or sesame seeds (optional)

Dissolve the dry yeast in the warm water and add the 1/2 teaspoon sugar. Combine the sugar, fat, salt and boiling water. Cool to lukewarm and add yeast mixture. Stir in the flour. Knead 10 minutes, or until smooth and elastic. Place in greased bowl, turning once. Let rise until doubled. Punch down and let rest 15 minutes.

Divide dough in half. On floured surface, roll each half to a 12x15 inch rectangle. Roll up, starting at 15 inch edge. Place loaves on greased cookie sheets and make 4 or 5 slashes diagonally across tops. Let rise until double. Mix and brush on the beaten egg and milk. Sprinkle on seeds, if desired. Bake at 400 degrees for 20 minutes. Makes 2 loaves.