French Bread

Back on the internet looking for stuff to bake.  Found this on the Cape Breton Cook Book site.

Ingredients

2 cups warm water (about 105°F)

1 Tablespoon active dry yeast

2 1/2 teaspoons sugar

6 cups flour

2 1/2 teaspoons salt

1 teaspoon olive oil

Stuff you will need

Stand mixer with dough hook

Cookie sheet

Parchment paper

Directions

Preheat the oven to 400°F.

In a small bowl, combine the warm water, yeast and sugar. Let sit for 5 minutes, or until it has begin to foam. 

Place 2 cups of flour into a large mixing bowl with the salt. Stir in the yeast mixture and begin to knead by hand or using a dough hook and stand mixer. 

Add 1/2 cup of the remaining flour at a time until the dough is smooth but not sticky. 

Rub the olive oil around the dough ball and let rest for 15 minutes. 

Turn the dough onto a floured surface and divide it in half. 

Roll one half into a rectangle (about 15 inches). 

Starting from the long side, roll the dough into a cylinder. 

Turn both ends in and pinch the seams closed. 

Round the edges and place onto a parchment paper covered baking sheet. 

Repeat with the second dough ball. 

Let rise for 30-45 minutes. 

Make three diagonal cuts across the top of each loaf.  

Bake for 17-20 minutes or until the tops are golden brown. When you knock on it, it should sound hollow. 

If it's browning too fast, lightly cover with foil and turn down the temperature to 375°F. 

Brush the top with melted butter if desired. Slice and enjoy! 

Only want to make one loaf?

1 cup warm water (about 105°F)

1 1/2 teaspoon active dry yeast

1 1/4 teaspoons sugar

3 cups flour

1 teaspoons salt

1 teaspoon olive oil