French Bread (from heart and soul cook book)
If you use rapid-rise yeast, you can add this bread to any meal with only a two-hour head start.
2 Tbsp. rapid rise yeast
2 Tbsp. sugar
1 Tbsp. salt
2 1/2 cups warm water
7-9 cups flour
1 egg white, beaten
In a large mixing bowl, combine yeast, sugar and salt. Stir in warm water to dissolve. Add 6 cups of the flour. Using the dough hook attachment, mix on high until well blended. Add as much of the remaining flour as needed to make a smooth and elastic dough, kneading about 5 minutes. I add about 1/4 cup of flour at a time. Place dough in a greased bowl, turning to coat all sides. Cover and let rise in a warm place until double (about 45-60 minutes). Punch down dough and knead lightly. Shape into two long rolls and place each roll on a greased cookie sheet. Cut shallow slits at 1" intervals along top of bread. Brush with egg white and let rise again until double in size (about 20-30 minutes). bake 15 minutes in a preheated 425 oven. Reduce oven to 350 and continue baking 15 minutes. Cool slightly before cutting to serve.