French Bread

This is a good, simple, and surprisingly versatile recipe. The texture of the bread changes dramatically depending on how you shape it, and how much humidity is in the oven.

Mix:

• 3 c. white flour
• 1 c. wheat flour
• 1/4 c. wheat germ
• 2 tsp. salt

Stir together:

• 1 1/2 c. very warm water
• 1 tsp. dry yeast

Once the yeast is dissolved, blend into dry ingredients in a food processor, or by hand, until the dough forms one mass, and comes off the sides of the bowl easily. Knead the dough for another minute or so. Place the dough in an oiled bowl, and leave it somewhere warm for an hour.

The dough should roughly double in size. Punch the dough down, and shape into loaves. If you want nice, soft bread, make large rounded buns or a loaf. If you want baguettes, shape into baguettes.

Optionally, sprinkle the pan with:

• Cornmeal

Cover lightly, and leave in a warm place for half an hour. Place a pan of water in the oven, and preheat to 400°F. The amount of humidity in the oven controls the type of crust you get out. Lots of humidity means a very tough—maybe even hard—crust.

Make diagonal slashes in the top of the dough, using a very sharp knife. This allows the bread to expand nicely, without opening up ugly random fissures. Bake the bread for a half hour, at least, or until the crust is a nice brown. Cool on wire racks.