Homemade French Bread

So last week we were having soup for dinner, and I thought French bread would go with it.  So I decided to try and make it myself.  It turned out great, was very easy.  Will definitely make it again. Here is the recipe I used. I got it from allrecipes.com, but here is the recipe with the changes I made based on some of the reviews.

Ingredients:

6 cups all-purpose flour
1 tsp sugar
2 1/2 (.25 ounce) packages active (5 tsp) dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F /45 degrees C)
1 tablespoon cornmeal (I actually used whole wheat flour)
1 egg white
1 tablespoon water

Directions:

1. In a large bowl, combine 2 cups flour, yeast, sugar and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can. (I just used my Bosch to mix in the flour)

2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled. (I did have to hand knead the dough a couple of times to incorporate the last bit of flour)

3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack. (I baked my bread for the 20 minutes, then brushed with egg, and then for 10 minutes more. I actually temped the bread using my kitchen themometer - bread should be about 190 degrees when done).