The French bake a variety of breads, though "French Bread" in North America typically refers to a long, crusty baguette with a chewy center.

The bread can be sliced diagonally and served with a full meal or sliced horizontally and used for a sandwich. In sandwiches, much of the center loaf is typically pulled out and discarded.

1. Combine flour, yeast, salt and warm water, stirring until blended into dough
2. Knead for ten minutes, continually rubbing flour onto the outside.
3. Sprinkle cornmeal on greased baking sheets
4. Making sure air bubble are removed, roll dough onto the baking sheet.
5. Cut several slashes into the dough.
6. Bake for 25 minutes at 450 degrees Fahrenheit. Rotate and spray with cold water every 7-8 minutes.

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