Crusty French Bread

2 1/2 cups warm water
1 TB dry yeast
2 TB oil
1 TB salt
2 TB powdered milk
6 1/2 - 7 1/2 cups all-purpose flour

1 egg white, lightly beaten with 1 TB cold water

Dissolve the yeast in the warm water.  Add oil.  Combine salt, powdered milk and 5 cups of flour together, then stir into yeast and water mixture.  Beat vigorously until well mixed.  Add enough addtional flour to make a managable dough, then turn out onto a lightly floured surface and knead for 8-10 minutes - adding flour as needed - until the dough is smooth and elastic.  Place dough in a large greased bowl, cover with plastic wrap, and let rise until double in bulk.  Punch the dough down and divide into 2 equal parts (for French bread loaves) or 4 equal parts (for French baguettes). 

To form 2 loaves:  using the palm of your hand, flatten each piece of dough into a long rectangle and roll it up - cinnamon roll style - tucking the ends under to form a loaf as long as your pan.

To form 4 baguettes:  on a lightly floured surface, use the palms fo you hands to roll each piece into a rope about 14 inches long and 2 inches across. 

Preheat oven to 450 degrees.  Place the formed loaves in lightly greased pans, cover and let rise in a warm spot for approx. 40 minutes, or until double in size.  Brush each risen loaf with egg white mixture.  Using a razor blade or sharp knife, slash each loaf at an angle lenghwise three or four times.  Place in the preheated oven and bake for 15 minutes, then spray with a fine mist of water and lower oven temperature to 375 degrees.  Bake for 15 minutes more, then spray loaves again.  Bake for 10-15 minutes more, until the crust is dark golden.  Remove loaves and cool on racks.

Note:  If you are using a perforated french bread loaf pan reduce oven temperatures by 25 degrees.