1 env. dry yeast
1 tsp. sugar
1 c. + 2 tbsp. warm water
2 c. bread flour
1 c. all-purpose flour
1 tsp. salt

Combine yeast, sugar and water and let stand 5 to 10 minutes.

Combine bread flour, all-purpose flour and salt in Cuisinart with steel blade. Run a few minutes to mix.

With machine running - add the yeast mixture through feed tube and mix about 40 seconds until dough is moist and elastic. Mixture should wrap itself into a ball in center. If too moist, add 1 tablespoon flour at a time.

Transfer dough to lightly oiled bowl, turning to coat all surfaces. Cover with plastic wrap and a cloth. Let rise 1 hour. Punch down. At this point dough can be refrigerated up to 5 days or it can be used immediately.

Divide dough in half and roll to about 12" long. Put in greased French Bread or Bagette Pans sprinkled with cornmeal. Cover and let rise 1 hour.

Preheat oven to 425 degrees. Slash tops of loaves diagonally. Glaze bread with your choice:

1. 1 whole egg beaten with 1/2 teaspoon salt or 1 teaspoon milk or cream for shiny brown glaze.

2. 1 egg yolk with 1 teaspoon cream or milk or the salt for the brownest, shiniest glaze.

3 1 egg white, beaten with 1 teaspoon water for shine without brownness.