Homemade French Bread

1/2 pt warm water
2 teaspoons dry yeast
1 teaspoon salt
1/2 ounce soft fat or margarine
1 tablespoon sugar
14 ounces sifted plain flour

Measure water into a large mixing bowl. Sprinkle yeast. Stir until dissolved.
Add salt, fat and sugar. Stir in flour.
Turn dough out lightly floured board. Knead 8 to 10 minutes or until it does not stick to the board.
Place in greased bowl and brush top with melted fat. Cover and let rise in a warm place until
doubled about 40 minutes.
Punch dough down. Let rise again for another 30 minutes.
Punch down, turn out on floured board and cut dough into two equal portions.
Roll each half into an oblong about 8x10 inches.
With hands on each end of roll, roll gently with yellow corn meal.Brush loaves with cornflour glaze Let rise again for another 1 1/2 hours.
Brush again with cornflour glaze.
With a sharp knife, make 1/4 inch slashes in dough at 2 inch intervals.
Bake in hot oven (400F Mark6) 10 minutes.
Remove from oven, brush again with cornflour glaze. Return and bake about 30 minutes or
until golden brown.
Makes 2 loaves.

Cornflour glaze: Mix 1 teaspoon cornflour with 1 teaspoon cold water. Combine 4 fluid ounces boiling water. Cook until smooth. Let cool slightly.