Quick French Bread

From Jan Neumann.

1 1/4 cups warm water
2 1/2 teaspoons yeast
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
2 3/4 cups flour


  1. Mix ingredients in a large bowl. Be sure water is between 105-115 to avoid killing yeast. Add flour 1/2 cup at a time at the end until ball doesn't take anymore. Knead in bowl with one hand.
  2. Cover with moist towel and let raise for 1 to 1 1/2 hours, until doubled.
  3. Knead on floured board and shape into loafs. Place on cookie sheet sprinkled with corn meal. Make several slashes across the top. Allow to rise again for 30 minutes to an hour.
  4. Sprinkle top with water or egg white and water mixture.
  5. Bake at 400 for 30 minutes. Place another pan of water in the oven to add steam which will make the crust crustier.