Here's the recipe to the French bread rolls I made a few posts ago:
In large bowl, combine:
2c. flour (see NOTE below)
6 3/4 t. yeast
2 1/2 t. salt
3 T sugar
Add 2 cups warm water, blend well.
Add 4 cups flour (as much as you can), and knead 8-10 minutes.
Grease bowl, cover, and let rise till double. Punch down, divide in half. Turn onto floured surface, cover, and let rest 10 minutes. Roll each half into a large rectangle (if you're making two loaves), otherwise make one loaf and eight rolls, or 16 rolls. If making loaves, from the rectangle, roll up starting on the long side. Moisten edge with water to seal, and taper the ends. Grease a large baking sheet. Sprinkle with cornmeal (about 1T). Place loaves on pan, brush on egg-white mixture (one egg white with 1 T water.) Cover with damp cloth (I use saran wrap), and let rise till double (35-40min, depending on how warm your house is.) With a sharp knife, cut slits 1/4" deep. Place a dish of ice cubes (or water) in oven to add steam to your oven. Bake at 375*F for 20 minutes. Brush again with egg mixture. Bake additional 15-20 minutes, or until done. If necessary, cover with foil (loosely) to prevent over browning.
If you're making rolls, baking time will be shorter. Just keep an eye out.
NOTE: Usually when I bake breads, I add gluten to the flour. It helps give a higher rise, better shape and texture, and extends freshness (although mine breads are usually gone within a day or two.) I use Hodgson Mills Vital Wheat Gluten. I do this instead of buying bread flour, so I can buy a big bag of flour that can be used to various recipes, and when I make bread, I just add this to make my own bread flour.
I really like the crust on these. Seems so artisan...