1 cup lukewarm water (110°F)
3 tbsp. olive oil
3 cups bread flour
1 tbsp. sugar
1 tsp. salt
1 pkg. active dry yeast
cornmeal or semolina (pasta) flour
1 egg white, beaten (optional)

Bread Machine:

Set bread machine to dough setting; add all ingredients except cornmeal or semolina and egg white.

Sprinkle a baking sheet with cornmeal or semolina (to prevent sticking). After dough has completed cycle, turn out onto a lightly floured surface and knead for 2 minutes, adding flour as needed to prevent sticking. Place under an overturned bowl and allow to rise for 20-30 minutes. Shape into a baguette about 12-inches in length; make diagonal slashes in the top of baguette using a sharp knife. Place baguette over cornmeal or semolina on baking sheet. Let rise in a warm place for about 30 minutes.

Brush top with beaten egg white, if desired. Bake in preheated 375°F oven for 25-35 minutes or until bottom of loaf sounds hollow when tapped.

Conventional Method:

In a large bowl, combine flour, sugar, salt, yeast; mix well. Add warm water and oil. Mix and turn out onto a lightly floured surface and knead for 10-12 minutes, or until smooth and elastic, adding flour as needed to prevent sticking. Place dough in a lightly oiled bowl and cover. Set bowl in a warm place and allow dough to rise until nearly doubled (about 45 minutes).

After dough has risen, punch dough and shape into a baguette about 12 inches in length. Sprinkle a baking sheet with cornmeal or semolina and place the baguette on the baking sheet to rise again (cover lightly with plastic wrap) until doubled in size. Make diagonal slashes in top of loaf with a sharp knife.

Brush top with beaten egg white, if desired. Bake in a preheated 375°F oven until loaf sounds hollow when tapped on bottom (35-45 minutes).

Makes 1 loaf. 10-12 slices per loaf.