Easy French Bread

I know, you don't believe me when I say this is an easy recipe. But it really is! There's no kneading! I went through an old Betty Crocker cookbook my grandma gave me and thought it looked too easy NOT to try!

2 1/4 tsp dry active yeast
1 C. warm water (105-115degrees)
1 Tbsp sugar
1 tsp salt
3 - 3 1/2 C all-purpose flour (I actually used the "better for bread" flour)
2 Tbsp veg oil
Cornmeal
1 egg white
1Tbsp cold water
Italian seasoning for crust

Dissolve yeast and sugar in warm water in large bowl. Stir in salt, oil, and 2 cups of the flour. Beat until smooth. Stir in remaining flour slowly until soft dough. (I used 3 cups total)

Place dough in greased bown and turn to grease dough ball. Let rise 2 hours. The longer you let it rise, the more of the french bread texture you get).

Grease large cookie sheet and sprinkle with cornmeal. Divide dough in half. Roll each half into 15 X 8 rectangle on floured surface. Roll long side all the way aross, pinch seam and roll smooth. Cut 1/4" deep slashes in top of loaves. Brush loaves with cold water. Place both loaves on cookie sheet and let rise for 1 hour.

Heat oven to 375degrees. Mix egg white and water. Brush over loaves. Sprinkle with Italian seasoning. Bake 25 - 30 minutes or until loaves are golden brown.

Let the loaves rest for 5 minutes at least before serving. I made them early in the day, let them cool for an hour, sliced into 1 - 1 1/2 inch pieces, then brush butter on each slice with Italian seasoning. Reheat in oven for about 5 minutes just before serving.