BREADMAKER FRENCH BREAD

BREADMAKER FRENCH BREAD Yields: 2 loaves (16 slices each) 1-1/4 cups water 2 tsp. sugar 1 tsp. salt 3-1/2 cups bread flour 1-1/2 tsp. active dry yeast 1 tbsp. cornmeal Glaze: 1 egg 1 tbsp. water 2 tsp. sesame seeds, toasted, optional In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check after 5 minutes of mixing; add 1-2 tbsp. water or flour if needed). When cycle is complete, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10×8-in. rectangle. Roll up jelly-roll style, starting with the long side; pinch to seal seams. Sprinkle a greased baking sheet with cornmeal. Place loaves seam-side down on prepared pan. Cover and let rise in a warm place until doubled, about 20-30 minutes. Meanwhile, preheat oven to 375 degrees. Whisk egg and water; brush over loaves. With a sharp knife, make 4 shallow slashes across the loaves. Sprinkle with sesame seeds if desired. Bake at in preheated oven for 20-25 minutes or until golden brown. Cool on wire racks.