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french bread

Jennifer asked about french bread or baguettes.  This recipe, often made by 
my mother, is excellent, however I think some of the great crust of true 
french bread is achieved by their ovens.  Another recipe I often use says to 
put a pan of steaming hot water in the bottom of the oven as the bread bakes. 
 Either way, fresh bread is delicious.

As far as freezing the dough, I don't see why you couldn't, just let it come 
to room temp and do the final rising prior to baking.

                     *  Exported from  MasterCook  *

                            French Bread Rolls

Serving Size  : 24   Preparation Time :0:00

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          warm water
   2      envelopes     active dry yeast
   1      tablespoon    salt
   7      cups          all-purpose flour, unbleached, (or use 3 c. w.w. and 
4 c. white)
   2      tablespoons   white cornmeal

Put water in large bowl.  Sprinkle in yeast, stir until dissolved.
Add salt and butter.  Gradually stir in flour to make a sticky dough.  Knead 
the dough in the bowl, until elastic.

Place dough in greased bowl, turning dough to grease all surfaces; cover; let 
rise for about 1 hour, or until doubled in bulk.  

Grease baking sheet and sprinkle with corn meal.  Do not use dark surface 

Punch dough down.  Turn out onto lightly floured board.  Divide in half.  
Roll into a long roll about 1.5 to 2 inches in diameter, and cut into twelve 
sections (or leave whole for loaf-style). 

Place rolls on baking sheet.  Let rise, uncovered until doubled in bulk. 

Preheat oven to 450.

Bake about 15 - 20 minutes.