French Bread
2 ½ cups very warm water
2 tablespoons sugar
2 tablespoons yeast
Pour the warm water into a mixing bowl (I use a Bosch mixer, but you can also make this recipe by hand). Add the yeast and sugar. Let mixture sit for 1 to 2 minutes or until frothy.
Add
2 tablespoons oil
2 teaspoons salt
1 tablespoon vital wheat gluten (optional)
3 ½ cups flour
Mix for 1 minute. Let sit covered for 10 minutes.
Add
3 more cups flour
Mix for 5 minutes. Let sit covered for 30 minutes.
Rub your hands with a little oil. Scoop dough onto counter and divide into 2 equal parts. Form into 2 loaves. Score the tops with 3 or 4 diagonal slashes with a bread knife. Place loaves on a greased baking sheet or French bread pan. Pat with a little olive oil or, for a crisper crust, brush with a little egg white mixed with 1 tablespoon cold water. Cover with a kitchen cloth, and let rise for 30 minutes or until double in size. Bake in 350 degree oven for 25 to 30 minutes.
2 tablespoons sugar
2 tablespoons yeast
Pour the warm water into a mixing bowl (I use a Bosch mixer, but you can also make this recipe by hand). Add the yeast and sugar. Let mixture sit for 1 to 2 minutes or until frothy.
Add
2 tablespoons oil
2 teaspoons salt
1 tablespoon vital wheat gluten (optional)
3 ½ cups flour
Mix for 1 minute. Let sit covered for 10 minutes.
Add
3 more cups flour
Mix for 5 minutes. Let sit covered for 30 minutes.
Rub your hands with a little oil. Scoop dough onto counter and divide into 2 equal parts. Form into 2 loaves. Score the tops with 3 or 4 diagonal slashes with a bread knife. Place loaves on a greased baking sheet or French bread pan. Pat with a little olive oil or, for a crisper crust, brush with a little egg white mixed with 1 tablespoon cold water. Cover with a kitchen cloth, and let rise for 30 minutes or until double in size. Bake in 350 degree oven for 25 to 30 minutes.
