French Bread

This is probably my favorite bread recipe. Its the page my cookbook falls open to and you can see its well used. Fact is, I usually don't even go to the cookbook anymore. I probably make this recipe every week to 10 days. This actually comes out a little more like an Italian loaf than a crusty French baguette. I also just use this same dough recipe but shape it like hamburger buns or sub rolls, depending on what we are needing. I hope you enjoy it as much as we do. It comes from a cookbook called More With Less--there a lot of good recipes in it!

French Bread
Dissolve:
2 Tbs dry yeast in
1/2 c warm water
1/2 tsp sugar

(your dissolved mixture will look like this, good and bubbly! If it doesn't, do it again)

Combine:

2 Tbs sugar

2 Tbs oil

2 tsp salt

2 c boiling water (I usually just use hot water--enough to dissolve sugar and salt but not to have to wait on it to cool for long--you just don't want to add your yeast mixture to this if its too hot)

Cool to lukewarm and add yeast mixture. Stir in:

7 1/2 - 8 cups flour (can make up to to half of this whole wheat if you want to)

(you'll add about 6-7 cups of flour and it will look about like this--knead in the rest)

Knead 10 minutes, or until smooth and elastic.

Place in grease bowl, turning once. Let rise until doubled.

Punch down and let rest 15 minutes. Divide dough in half (I usually make 3-4 parts since my oven isn't really big or 12-16 small parts if making buns). On a floured surface, roll each piece into a large rectangle.

Roll up, starting on the long edge.

Place loaves on greased cookie sheet and make 4-5 diagonal slashes across the tops. Let rise until doubled.

Mix and brush on:

1 egg, beaten

2 Tbs milk

Sprinkle on poppy seeds or sesame seeds if desired. (I only make the egg wash about 1 time out of 5. It makes a browner top but doesn't greatly affect the crustiness of the bread after the first bit. I do like to add seeds to the tops of buns sometimes. Anyway, the egg wash is totally up to you--its good with or without!)

Bake at 400F for 20 minutes. Until browned and slightly hollow sounding when tapped on.