Easy Home Made French Bread

INGREDIENTS

• 2¼ cups warm water, 110-115 degrees F

• 2 tablespoons granulated sugar

• 1 tablespoon active dry yeast, I used 2 packets and added an extra teaspoon of sugar to offset the yeast flavor.

• 2 ¼ teaspoons salt

• 2 tablespoons vegetable oil

• 5 ½ cups bread flour

OPTIONAL

Egg Wash

* 1 egg

* 1 tablespoon of water

Topping

*Cheese of choice

INSTRUCTIONS

1. Use a stand mixer with the dough hook, combine the water sugar and yeast. Let the mixture bubble and foam, this can take 3-5 minutes.

2. Add the salt, oil and 3 cups of flour then mix. Add in the additional 2 1/2 cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn't leave a lot of dough residue on your fingers.

3. Knead for 2-3 minutes until the dough is smooth. If all of the flour is not mixing in, slowly add in a half cup of water—make sure to do this a little at a time. If the dough becomes too wet or is sticking to the sides of the bowl, add in a half cup of flower a little at a time.

4. Place the dough to a lightly greased bowl and cover with a damp towel or greased plastic wrap. Let the dough rise for one hour.

5. Scrape the dough onto a lightly greased surface and divide in half. With a rolling pin, spread each section into a thick rectangle, 9X13-inches or about that size.

Starting with the longer side, roll the dough TIGHTLY, pressing out any air bubbles or seams with your hand and pinch the edge to seal. Tuck the ends of the bread under, seal side, and place seal side down on greased baking tray. You can also use parchment paper instead of grading a tray, it will make transferring your hot loaf much easier and more safe.

6. Use your scoring blade or VERY sharp knife, cut several lines at an angle on the top each loaf. Do this prior to the second rise as scoring after may cause deflation.

7. Once more, cover the loaves with your damp towel or greased plastic wrap and let your loaves rise for 1 more hour.

8. Half way through your second rise, preheat the oven to 375 degrees F. I cook my loaves on the middle rack.

9. On bottom rack, place a pan with 4-6 ice cubes and close the oven door quickly but gently.

10. Bake the loaves for 25-30 minutes, or until golden and baked through. Internal temp should reach 200

11. After removing loaves from oven, place on cooling rack.

12. Optional: PRIOR TO PLACING LOAVES IN OVEN brush with egg wash. 1 egg whisked with 1 tablespoon of water. I use this to give my bread an extra golden tone and crisp crunch. I like to do an egg wash and sprinkle Parmesan cheese on top

13. Optional: AFTER LOAVES ARE COOKED brush melted butter over the hot loaves, however, this will soften your bread a bit so keep that in mind if you want that crisp crunch.

Note: All together, this should take about 3-4 hours so make sure you have some time set aside. Very well worth the process and the result is better than store bought!!

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