January 21, 2011

Easy French Bread

2 Tbsp. Yeast
2 ½ tsp. Salt
¾ c. warm water
1 ½ Tbsp. Oil
1 ½ c. very warm water
5 to 6 c. flour
1 ½ Tbsp. Sugar

Dissolve yeast in ¾ warm water. Put 1½ cups water into a large bowl. Add sugar, salt and oil. Add yeast mixture; stir well. Add flour, all at once (no need to sift). Stir constantly until moisture is absorbed. Mixture will be dry and stringy. At 10 minute intervals, cut through dough with a wooden spoon. Do this for 5 times. The 6th time, divide dough in half and roll each half out into a triangle. Roll up triangle from wide end; pinch ends under. Place on greased cookie sheet (2 loaves per sheet). Slash top of loaf diagonally 6 times – optional. Cover with a moistened kitchen towel and let rise 1-1/2 to 2 hours. I usually let mine rise 1-½ hours. Bake at 400 degrees for 20 to 30 minutes. 20 minutes is usually long enough. Brush with butter after baking. This bread gets smoother at each 10-minute interval.
This recipe doubles and triples nicely.

Jan Emery

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