Title: Pain francais
 Categories: 
      Yield: 4 Servings
 
      1 oz Yeast
  1 1/2 oz Salt (about 2 tablespoons)
  1 1/2 oz Sugar (about 2 tablespoons)
      2 qt Water (about 4 cups)
           Flour sufficient to make a
           Smooth dough (about 8-10
           Cups)
           Eggwash: 1 egg mixed with 1
        ts Water
 
  Dissolve the yeast, salt and sugar into the water and mix the flour
  sufficient to make a nice smooth dough of medium degree, not too
  stiff or too soft. Work until it no longer adheres to the hand or
  bowl, cover with a cloth and let rise until it has doubled in size,
  about 5 hours. When it begins to sink, work it well again and set to
  rise again. When well risen divide the dough into equal pieces, and
  roll into round balls or long loaves of about two inches in
  thickness. Lay the loaves on a board previously sprinkled with flour
  and at a sufficient distance apart so as not to touch one another,
  and set to rise again. Let them rise till double in size.
  
  Brush the loaves with an egg wash. Make diagonal cuts half way across
  on each loaf. Bake until lightly golden, about 8-10 minutes. Slice or
  tear the bread off and serve it with a spoonful of butter.
  
  Yield: 4 servings