Making French Baguette

We are having sandwiches tonight for dinner, and I thought French bread would be perfect for them.

1 1/3 cups water
4 cups bread flour, plus extra as needed
1 1/2 t salt
1 1/2 t active dry or bread machine yeast
cornmeal
1 egg, lightly beaten

Mix ingredients in bread machine according to manufacturer's specifications. Process on Dough cycle.

Remove dough from machine and press down. Cover with a towel and let rest 10 minutes.

Divide dough in half and roll each into a 12x8" rectangle.

Roll long side away from your body, pinching in sides as you go. Roll ends under and seal.

Preheat oven to 375°. Spray baking pan with cooking spray. Transfer loaves to prepared baking pan and sprinkle with cornmeal. Brush tops with half of egg. Cover with plastic wrap or a towel and let rise in a warm place about 45 minutes.

Uncover and make several diagonal slices with a sharp knife across the top of each loaf. Bake 20 minutes. Brush with remaining egg wash. Bake another 15 minutes or so til the loaves are golden brown and sound hollow when tapped on bottom.

Remove loaves to a wire rack and cool before slicing.

This bread makes the best loaf for sammiches!