Title: Authentic french bread - bm magic
 Categories: Breadmaker
      Yield: 1 Servings
 
           Posted by Gaye Levy DTXT63A
  1 1/2 lb LOAF-----
      1 c  Water
  1 1/2 ts Salt (I used 3/4 tsp)
      3 c  Bread flour
      2 ts Yeast
           Cornmeal
 
  ***   Slightly adapted for my use from Bread Machine Magic *** Place
  all ingredients except cornmeal in breadpan. Select dough setting and
  start. At beep, turn dough onto a floured countertop or cutting
  board. (I spray an acrylic board with Pam and skip the flour). Shape
  the dough into 12" oblong loaf, 1 large round loaf, 2 18-inch
  baguettes, or 8 french rolls.
  
  Dust the top with a little flour; rub it in.  Place on a cookie sheet
  dusted with cornmeal.  Cover with a damp towel and let rise in a warm
  over 30 to 45 minutes of until doubled. To warm oven slightly, turn
  on warm setting for two minutes then turn it of
  
  Place a pan of hot water on the bottom rack of the oven. Preheat oven
  to 450~. Immediately before placing bread in oven, slash tops with a
  very sharp knife (I use a serratted knife) about 1/2" deep.
  
  Bake round or oblong loaves 20 minues, baguettes about 15 minutes,
  french rolls bake 10 to 12 minutes. Remove from oven and cool on a
  wire rack.
  
  This is best served within hours of baking.  To preserve crisp crust,
  do not store in plastic wrap or bags.