WHEAT FRENCH BREAD

Steps:

• 1. In a mixing bowl, with a wire whisk, stir together 1 cups of the white flour and 1 cup of the wheat flour, the yeast, and salt.
• 2. Add warm water to the mixing bowl and beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Increase speed to high and continue to beat for 3 minutes. Using a large spoon, stir remaining flour and cold water.
• 3. Turn dough onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough until smooth and elastic, around 10 minutes. (Work through the pain!)
• 4. Shape the dough into a small ball and place in a lightly greased bowl, turning to coat the whole ball. Cover with a damp cloth and let rise in a warm location about an hour or until doubled in size.
• 5. Punch dough down and turn onto a lightly floured surfface and divide in half. Cover with damp cloth again and let the dough rest for 10-15 minutes
• 6. Preheat oven to 375 degrees.
• 7. In the meantime, spray a 10x15 pan with nonstick cooking spray and sprinkle with a bit of cornmeal.
• 8. Roll each half of the dough into a 10x15 inch rectangle. Roll up jelly roll fashion, starting from long side. Seal ends and pull slightly to taper.
• 9. Place the roll seam side down on the 10x15 inch prepared pan.
• 10. In a small bowl, beat together the egg white and tablespoon of water with a wire whisk until blended well. Brush the loaves with the egg white mixture.
• 11. Bake in oven for 20 minutes. Brush again with more of the egg white mixture, continue to bake 15-20 minutes more. Remove bread from pan and cool on wire racks.
• 12. For Baguettes instead: prepare as above, except divide dough into 4 portions. Shape into balls. Cover; let rest 10 minutes. Meanwhile, lightly grease 2 baking sheets or 4 baguette pans; sprinkle with cornmeal. Roll each portion of the dough into a 14x5-inch to 16x5-inch rectangle. Roll up, starting from a long side; seal well. Pinch ends and pull slightly to taper. Place seam side down on prepared baking sheets or baguette pans. Continue as directed, except reduce the second baking time to 8 to 10 minutes. Makes 4 baguettes (56 slices).