FRENCH BREAD                            Makes 4 loaves

7 to 8 cups unsifted flour 
1 teaspoon sugar
1 tablespoon salt
3 packages Fleischmann's Active Dry Yeast
3 tablespoons softened Fleischmann's Margarine
2 1/2 cups very warm tap water (120 F.-130 F.)
Corn meal
Planters Peanut Oil
1 egg white, beaten 
1 tablespoon cold water
Toasted sesame seed 

    In a large bowl thoroughly mix 2 1/2 cups flour, sugar, 
salt, and dissolved Fleischmann's Active Dry Yeast.  Add 
Fleischmann's Margarine.
    Gradually add tap water to dry ingredients and beat 2 
minutes at medium speed of electric mixer, scraping bowl 
occasionally.  Stir in enough additional flour to make a stiff 
dough.  Turn out onto lightly floured board; knead a few times 
to form a ball.
    Divide into 4 pieces.  Roll each into a 15x8-inch oblong.  
Roll up tightly as for Jelly Roll.  Place on greased baking 
sheet sprinkled with corn meal.  Brush with oil.  Cover tightly 
with plastic wrap.  Freeze until firm.  Remove from baking sheet 
and wrap each with plastic wrap.  Keep frozen up to 6 weeks.
    Remove from freezer; place on ungreased baking sheets, corn 
meal side down.  Let stand, covered with plastic wrap, at room 
temperature until fully thawed, about 1 hour and 45 minutes.  
Let rise in warm place, free from draft, until more than doubled 
in bulk, about 1 hour and 15 minutes.
    Gently brush with combined egg white and cold water.  
Sprinkle with sesame seed.  Bake at 450 F. 20 to 25 minutes, or 
until done.  Remove from baking sheets and cool on wire racks.