French Bread - cooking recipe

Ingredients

2 teaspoons yeast
3/4 cup lukewarm water
1 egg, beaten
2 1/2 - 3 cups whole wheat hot roll mix, Whole-Wheat Hot Roll Mix
1 -2 teaspoon cornmeal
sesame seeds, if desired (optional)
1 tablespoon butter, melted

Preparation

In a large bowl, stir the yeast into lukewarm water and allow to rest for 5 minutes; stir in beaten egg.
Add 2 1/2 cups of whole-wheat hot roll mix until blended; let rest 2 minutes.
Stir in enough of the remaining mix to make a soft dough; knead until smooth, 7 to 10 minutes.
Clean and oil bowl, place dough in bowl, turning to oil all sides.
Cover with a damp towel and allow to rise in a warm place until doubled in bulk, about 1 hour.
Grease a baking sheet, sprinkle with cornmeal and set aside.
Punch down the dough and on a lightly floured surface roll into a 10 inch x 3 inch rectangle.
Roll up firmly jelly-roll fashion, starting with one long side; pinch to seal edges.
Place the rolled loaf on prepared baking sheet, seam-side down.
Make 5 diagonal slashes across top of loaf; brush with water.
Let rise until almost doubled in bulk.
Preheat oven to 375 degrees; brush loaf with water again and sprinkle with sesame seeds if desired.
Place a baking pan on lower shelf of oven, pour 1 inch warm water in pan, place the loaf on center rack and bake for 30 to 35 minutes or until golden brown.
Brush with melted butter; cool on wire rack.