Becky’s French Bread

1 ½ cups warm water
1 Tbs yeast
1 Tbs sugar
1 Tbs oil
1 1/2 tsp salt
4 cups flour

Dissolve yeast in warm water, sugar, oil, and one cup of flour. GRADUALLY add rest of ingredients, and knead for 5-6 minutes. Stir until well mixed. Let rise until double; punch down. Shape into 2 long loaves, or one large loaf. Sprinkle pan (cookie sheet) with cornmeal. Place loaves on pan. Brush with egg whites. Sprinkle with sesame or poppy seeds and slice across about ¼ inch deep three times (or snip with kitchen shears). Let rise until double. Bake at 350 degrees for -25-30 minutes or until lightly brown

**This bread makes great pizza dough and cheese sticks.

For cheese sticks: Pull off a racquetball or tennis ball size piece of dough and dip it in milk. Then roll in cheese (parmesean, sharp cheddar, Monterey Jack, Asiago, ect.). Any kind and any combination work great! Then twist and pull dough into a stick or bar and place on a greased pan dusted with cornmeal.

I use my baking stone sprinkled with cornmeal. Sprinkle cheese sticks with a little salt and cover with a light towel to rise until double. Bake at 375 for 12-20 minutes or until light golden brown.

You may also roll dough in powdered ranch dressing mix for a yummy variation.

***Makes two large pizzas. Bake 375-400 degrees for 20 minutes.

from Sarah E. Bybee