French Bread

• 1 1/4 cups water (70 to 80 degrees F)
• 1 1/2 teaspoons active dry yeast
• 2 teaspoons sugar
• 1 teaspoon salt
• 3 1/2 cups bread flour
• 1 tablespoon cornmeal
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• GLAZE:
• 1 egg
• 1 tablespoon water
• 2 teaspoons sesame seeds, toasted
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• Mix water, yeast, and sugar. Let sit til bubbly. Combine yeast mixture with salt and flour. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes. Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.

My notes: I usually just make one big loaf, either long or round. I rarely use cornmeal on the bottom, although it's good. I've used 1/2 whole wheat flour and it's just as delicious. 

Double Orange Scones

1 C all purpose flour
1 C whole wheat flour
3 Tbsp sugar
2 1/2 tsp baking powder
2 tsp grated orange peel
1/4 tsp salt
1/3 C cold butter, cut into pieces
1 egg
1/3 C milk
1/2 C chopped mandarin oranges, well drained
additional sugar

Orange butter (note: I have not tried this part)
1/2 C butter, softened
2 Tbsp orange marmalade
Beat until fluffy and serve on warm scones.

Scones: Combine dry ingredients and orange peel. Cut in butter until mixture is crumbly. Combine the egg and milk; add to crumb mixture. Stir in the oranges just until moist.

Knead gently, using more milk or flour as needed (I had to add a bit more milk). Pat into 2 6-in. circles; sprinkle with additional sugar and cut into eight wedges (or one big circle for larger scones). Separate wedges gently and place on greased baking sheet.

Bake at 400F for 15-20 minutes or until golden.