French Bread

Our family loves this bread recipe.  It's been on our menu monthly for years and it has never disappointed.  (Except for the one time I forgot to add salt.  Don't forget to add the salt!)  It's a very easy recipe and goes along with so many different meals.  It can also be used for homemade garlic bread, french toast, bread crumbs or really a myriad of other things!  Or if you're my daughter you just ask for slice after slice after slice for lunch and call that mealtime good.  I hope you enjoy it!

French Bread

Yield: 2 loaves

Ingredients

2 1/4 cups warm water

2 tablespoons sugar

1 tablespoon yeast

1 tablespoon salt

2 tablespoons oil

5 1/2 - 6 cups all purpose flour

Directions

In a large mixing bowl fitted with the dough hook, combine the water, sugar and yeast.  If using active dry yeast, let the mixture bubble and foam before proceeding (takes about 5 minutes).  If using instant yeast, proceed with the recipe (no need to let the yeast activate).  Add the salt, oil and 3 cups of flour and mix.  Gradually add in 2 1/2 to 3 more cups of flour.  The dough should clean off the sides of the bowl and not be too sticky but should still be soft.  Knead for 2-3 minutes until the dough is smooth and soft.

Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes.  Repeat for a total of 5 times then put the dough onto a lightly greased surface and divide into two equal parts.  Roll each part into a 9x13 rectangle.  Roll the dough up starting for the long side and pinch the seam to seal (like with cinnamon rolls).  Arrange seam side down on a large baking stone or greased baking sheet.  Repeat with the second part of dough.  Cover both loaves with greased plastic wrap and let them rise until doubled in size.  If you'd like - with a very sharp knife cut 3 or 4 gashes at an angle on the top of each loaf.  Bake at 375 degrees for 25-30 minutes until golden brown and baked through.  Allow to cool completely on cooling racks.

Recipe Source: melskitchencafe.com