French Bread (2 loaves)


by Sue F.

1 TBS Salt
2 TBS Sugar
2 TBS Yeast (2 pkgs)
3 Cups Unbleached Flour
Stir together in a large mixing bowl.

Add:L
2 1/2 Cups Hot Water
2 TBS Oil
Mix with wooden spoon until well blended.

Add:
3 Cups Unbleached Flour
Stir until mixed.
Let rise 10 minutes, covered
Stir down
Repeat process 3 times (total rise time of 30 min)

Turn onto lightly floured board. Knead about 1 min or until manageable.

Divide dough into half. Roll each half into a 9X12 rectangle. Starting with the longer edge, roll
into "French" loaf shape. Place loaves onto oiled baking sheet which has been lightly sprinkled with corn meal.
Let rise till double. With sharp knife cut 3 shallow diagonal slashes in top of each loaf.
Bake 400 oven for 20 minutes (10 min bottom rack-10 min top rack)

Or
Divide dough into half. Make 2 ball and add garlic pieces and rosemary, or dried tomatoes in
olive oil. Allow bread balls to double. Bake 400 oven for 20 min (10 min top rack and
10 min bottom rack)

Or
Divide dough into half. Roll out the size of pizza pan and place on sprinkled corn meal.
Leave dough 1 inch over edge of pan. Place cheese stick on edge and fold dough over
the cheese. Add sauce and topings.
Bake 400 oven for 20 min (10 min on top rack and 10 min on bottom rack)