French Bread

I make this whenever we want garlic bread to go with Italian food.  I know, I know, why French bread for Italian food?  What can I tell you?  It's that good.  This is from a cookbook I've had since we first got married, and I used it a lot back then because it was one of my only cookbooks:  Betty Crocker's International Cookbook.
This makes 1 loaf.

Put these ingredients in the bread machine on the "dough' setting.
1 1/4 cups warm water
1 Tbl sugar - or if you're trying to get fructose out of your diet, try brown rice syrup, really!
11/2 tsp salt
3 cups flour
1 Tbl dry yeast.  Don't buy the little packets; get a bigger container - it's soo much cheaper, and keeps just fine in the fridge.

Later on you will want
1 Tbl cornmeal
1 egg white and
2 Tbl cold water
but don't put these last 3 ingredients in the bread machine.

So, now you've run the bread machine on the dough setting, and it's done.
Punch it down and let rest 15 minutes.  Don't try to get every air bubble out -that's too much.  Just punch it down a couple of times, and that's enough.
Put parchment paper on a cookie sheet.  Grease it, and sprinkle with cornmeal.
On a big giant cutting board (or your counter if it's got a big clean area, which mine often doesn't), roll dough into rectangle, 15 x 10 inches.  Roll up tightly; seal edge.  Place on parchment papered cookie sheet.  Make 1/4 inch slices in loaf at 2 inch intervals, or make 1 lengthwise slash.  Brush top of loaf with cold water.  Let rise uncovered until double, 1 to 1 1/2 hours.

Heat oven to 375.  Brush loaf with cold water.  Bake 20 minutes.  Mix egg white and 2 Tbl water; brush over loaf.  Bake until loaf is deep golden brown and sounds hollow when tapped, about 25 minutes.

In a pinch, you can skip the second rise if you don't punch it down, and just gently dump it out of the bread machine onto the parchment paper.  No rolling, no second rise, just pop it in the oven.