Better than French Bread

Ingredients
	1-1/3 c. warm water (90 degrees F) 1 tsp. sugar 1-1/2 tsp. salt 3 tsp. ground flax seed 1-3/4 tsp. dry yeast 1-1/2 tsp. dough enhancer 1 Tbl. vegetable oil 1 Tbl. extra virgin olive oil 3 c. white flour 1 c. whole weat flour
Instructions
	Mixing Throw it all in your bread machine in the order listed. Use the dough setting and let it do the work. Warm up your proofer When the dough is ready, put a small pan of steaming water in your oven. Turn the oven on as low as it will go for a minute or two and then turn it off. Shape Divide the dough into 2 or 3 balls. Roll them into a thin (1/4 or 1/2") rectangle. Roll them into a log, pinch the seam and fold/pinch the ends so they look nice. Put them on a sheet and slit across the tops (1/4" deep, 2" apart) with a knife. Put them in your 'proofer' for 30 min. Remove from oven and cover with a towel. Let them raise for another 15-45 minutes. They should double in size. Bake Remove the water used to proof. Place 1-2 ice cubes in a pie pan on the top rack. Bake at 425 degrees for 14-16 minutes on the bottom rack. The crust should be a light tan/brown and it will be somewhat soft.
Notes
	In some ways this bread is similar to Albertson's French bread. It is great to eat right out of the oven or with dinner.