French Bread

2 1/2 c. warm water                 
1 T. salt

 2 T. sugar                         
2 T. canola oil

2 T. dry yeast                   
6 c. unsifted white flour

Note: if you have a Kitchen Aid follow the dough making process. It turns out great!

(don't try wheat it just will weigh it down and not be the fluffy french bread you want)

Put yeast and water in a bowl. Add sugar on top and let dissolve.

Stir in salt, oil, and 3 c. of flour.

Mix together by hand (do NOT use a mixer).

Add remaining flour and mix well.

Knead by hand to form a soft but not sticky dough.

Let dough reset for 10-15 minutes then punch down to get all air bubbles out. 

Let rest 10 more minutes and punch down again. Do this a total of 3 times. 

Turn dough out onto a floured surface.

Divide the dough into two equal parts and roll each out to a 9x12 rectangle. 

Roll up like a jelly roll and tuck in the ends& pinch together.

* (Remember the shape you roll it into is the shape it will be. So if it's long and skinny you'll have a longer loaf if it's wider then you will have a thicker and shorter loaf of bread)

Set both loaves onto their own greased baking sheet, cover with a dish towel. 

Let raise about 45 min or more until double in size.

With a sharp knife cut diagonally 3 or 4 times across the top of the loaf. 

Take a beaten egg and brush all over loaf.  

*(very important for that crispy brown crust)

Bake at 400 for 20-30 minutes until golden brown

 (but I recommend checking it at 15 minutes because every oven is different)
-This bread freezes really well so if you only are going to eat one-
wrap the other in foil after cooled and save it for another day. 

 

Found Here