French Bread

 

French Bread

 

 

2 1/2 cups warm water

2 T. sugar

2 T. yeast

1 T. salt

2 T. oil

6 cups flour

1 egg, beaten

 

*In a large bowl, combine water, sugar and yeast.  Let stand 5 minutes until foamy.  Stir in salt, oil and 3 cups of the flour.  Stir vigorously.  Add remaining flour and mix well.  Let stand 10 minutes.  Stir down.  Repeat process 5 times, which will take one hour.  Place dough on floured board.  Knead only enough to coat dough with flour so it can be handled:  Divide in half.  Roll into two rectangles about 9x12 inches long.  Roll up from long side.  Moisten seams with small amount of water and pinch to seal.  Arrange both loaves lengthwise on a large, well-greased cookie sheet.  Place seam side down.  Cover with plastic wrap and let rise 30-45 minutes.  Glaze with beaten egg (brush on gently) and sprinkle with sesame or poppy seeds,  Use a very sharp knife to gently make 3 diagonal gashes in the top of each loaf.  Bake 375 for 25-30 minutes.  Remove to cooling racks and cover with a towel.  Serve warm. 

 

Tania Sorenson

 

Note:  As an alternative, I like to sprinkle the tops with parmesan cheese and garlic salt.