Instructions: Place first 8 ingredients in bread pan in order listed. Set bread machine for dough cycle.

Five minutes before your raisin buzzer is supposed to sound, add in the garlic and onion.

When dough cycle is completed, roll out to lightly oiled deep bowl and cover with plastic wrap. Let rise for two hours in a warm environment (75 F to 95F).

Just before first rise is completed, Beat the egg white listed at end of ingredients until foamy.

When dough has risen, roll out onto lightly flour bread board and cut in half. Roll each half into logs about the length of your French bread pan

(average size is 15").

Brush egg white on each stick of dough.

Lay into bread troughs, make 6 quick diagonal slashes with a very sharp knife, evenly spaced along the length and cover with wax paper coated with a light spritz of olive oil from a spray can. Let rise for about an hour, in a room temperature or warm area, covered with light cloth.

Preheat oven to 375 F fifteen minutes before ready to bake.

Bake bread at 375 F for about 20 minutes. Brush remainder of egg white on the bread and bake for another 10 to 12 minutes at 375 F or until golden brown.

May serve hot out of the oven, or warmed later. Will stay fresh in sealed zipper bags for up to 6 days. May freeze and thaw later.

Optional

Note: If making by hand, prepare yeast sponge first, then add in with flour mix. You may have to change the amount of flour when making by hand.

Servings: 32 Slices

France. I spent a month there one year, working in Jacque Cousteaus film editing lab. My client had some pull with the famous man and we obtained use of his editing facilities at no charge. Across the street there was an incredible Basque restaurant. I ate there everyday for lunch and each day they served a special French Bread. This is as close as I can come to that Basque influenced French bread without using salt. This is really a very tasty bread.

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