Whole Wheat French Bread

1  tablespoon		butter
1  tablespoon		salt
1  tablespoon		sugar
1  cup		boiling water
1  cup		cold water
1  teaspoon		granular yeast
4  cups		white all purpose flour
2  cups		whole wheat graham flour
1/4  cup		cornmeal

Tip: For nutritional information on all the ingredients in Whole Wheat French Bread just click on each ingredient name. Then adjust the serving size for any Whole Wheat French Bread ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In large bowl, stir the butter, salt and sugar with the boiling water.
Cool to lukewarm by adding the cold water.
Sprinkle water mixture with yeast.
Add flour in thirds, mixing thoroughly until dough begins to ball.
Turn out on floured surface and knead until smooth, elastic, and not sticky, adding more flour if necessary.
Let rise in greased bowl about 1 1/2 hours, until doubled.
Punch down, and let rise again about 1 hour, until doubled.
Divide into halves, rolling each half into a 15 x 12 inch rectangle.
Using wide side, roll up dough tightly & seal edges by pinching together.
Place rolls diagonally on greased baking sheet lightly sprinkled with the cornmeal.
Let rise about 1 hour, until doubled.
Brush tops with cold water.
Cut tops with knife to make 1 or 2 lengthwise, or several 1/4 inch cuts diagonally across tops of loaves.
Place a pan of boiling water in 400 degree oven, and bake loaves for 15 minutes.
Reduce heat to 350 degrees, brush loaves again with water, and bake 35 minutes or until golden brown.
Brush the third time with cold water and bake 2 to 3 minutes longer.
Makes 2 loaves, 12 servings for each loaf.