Onion French Bread Loaves

• 1 cup water (70u0b0 to 80u0b0)
• 1/2 cup dried minced onion
• 1 tablespoon sugar
• 2 teaspoons salt
• 3 cups bread flour
• 2-1/4 teaspoons active dry yeast
• 1 tablespoon cornmeal
• 1 large egg yolk, lightly beaten

1. In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough in half. Roll each portion into a 15x10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Pinch ends to seal and tuck under.
3. Sprinkle the cornmeal onto a greased
4. . Place loaves on pan. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg yolk. Make 1/4-in.-deep cuts 2 in. apart in each loaf.
5. Bake at 375u0b0 for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Freeze option: Securely wrap and freeze cooled loaves in heavy-duty foil. To use, place a foil-wrapped loaf on a
6. and reheat in a 450u0b0 oven for 10-15 minutes. Carefully remove foil; return to oven for a few minutes to crisp crust.

water, onion, sugar, salt, bread flour, active dry yeast, cornmeal, egg yolk

Taken from www.tasteofhome.com/recipes/onion-french-bread-loaves/ (may not work)