MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Freezer French Bread
 Categories: Breads
      Yield: 4 loaves
 
      7 c  Flour, to 8 cups
      1 ts Sugar
      1 tb Salt
      3 pk Yeast
      3 tb Margarine, softened
  2 1/2 c  Water, very warm, 120-130 F
           Cornmeal
           Oil
      1    Egg white, beaten
      1 tb Cold water
           Toasted sesame seeds
 
  In a large bowl, mix 2 1/2 cups flour, sugar, salt and undissolved
  yeast. Add Margarine.  Gradually add tap water to dry ingredients and
  beat 2 minutes. Add 1 cup flour. Beat a further 2 minutes. Stir in
  enough additional flour to make a stiff dough and then knead. Form a
  ball. Divide into 4 pieces.  Roll each into a 15 x 8 inch oblong.
  Roll up tightly as for jelly roll. Place on greased baking sheet
  sprinkled with corn meal. Brush with oil.  cover tightly with plastic
  wrap. Freeze til firm. Remove from baking sheet and wrap each loaf in
  plastic. Keep frozen up to 6 WEEKS. Remove from freezer; place on
  ungreased baking sheet, cornmeal side down. Let stand, covered with
  plastic wrap, at room temperature, until fully thawed, about 1 hour
  and 45 minutes. Let rise in a warm place, about 1 hour and 15
  minutes.  Gently brush with egg white/water wash. Sprinkle with
  seeds.  Bake at 450 for 20 to 25 minutes or til done. Cool on wire
  rack.
  
  From the Fleischmann's Bake-it-easy Yeast Book circa '70's - MM by H.
  Peagram
 
MMMMM