I decided to try making french bread for sandwiches we were running on special.  Turned out pretty good.

4 1/2 tsp Dry Active Yeast
2 cup Water, 115F
4 Tbs Sugar
4 Tbs Canola oil
3 tsp Salt
6 1/2 cups All Purpose Flour, divided
Cornmeal
1 egg
1 teaspoon cold water

1.  Mix half flour, yeast, sugar, oil and salt.

2.  In a microwave safe bowl heat water to 115F (45 sec-1 min).

3.  Mix in water to dry ingredients.

4.  Transfer to mixer stand and using a hook attachment and add remaining flour.  Knead 5-7 minutes.

5.  Transfer to oiled bowl and cover.  Allow to double in size in a warm place for 1 hour.

6.  Punch down and cover allow it to rise for another 30 minutes.

7.  Divide into 4 and roll and stretch to desired length.

8.  Grease and sprinkle cornmeal onto sheet pan.

9.  Layout dough and cover once more for 25 minutes to rise again.

10.  Mix egg and water and using a pastry brush lightly brush baguettes.

11.  Using scissors, cut every 2″ along the dough.

12.  Preheat oven 375F and bake 25 minutes.