Prepare pans: If using perforated French Bread pans, fit them with a piece of oiled parchment paper. If using non-perforated pan or baking sheet, lightly oil pan.
In high powered mixer fitted with paddle attachment, combine dry ingredients including yeast, but not Egg Replacer. Stir to combine.
In small bowl, whisk together Egg Replacer and water. Add oil and vinegar and whisk until foamy.
Add mixture to dry ingredients. Add about 1/2 of warm water to dry ingredients. Starting with mixer on low and working up to medium-high speed, beat for 3 minutes.
Stop after about 30 seconds to scrape down bowl and beater and determine if more water is needed. Dough should be stiff and slightly sticky, but not forming a ball on the beater paddle.
Divide dough using oiled hands and spread into French bread pans or form two loaves on baking sheet. Smooth out tops and lightly brush or spray with olive oil. This can be flavored oil if desired. Add any crushed herbs or seasoning as desired.
Cover and allow to rise about 45 minutes for rapid rise or 1 1/2 hours for regular yeast.
Bake in preheated 425 °F oven for 25 – 30 minutes or until bread is nicely browned and sounds hollow when thumped.
Remove from pan and cool completely on a rack.
Copyright © 2006 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.