Friday, October 30, 2009

French Bread

This is a recipe I got at a swap a few years ago. It is very good and accompanies our soup every time.

2 packets active dry yeast
3 cups warm water
2 Tbsp sugar
1 Tbsp salt
2 Tbsp oil (olive or vegetable, doesn't matter)
6-7 cups bread flour

Mix the yeast and water and wait for it to bubble. Add the sugar,
salt and oil. Add the flour a cup at a time. I don't really measure
the flour. I just keep adding it until the dough is firm and only a
little sticky. Cover and let rise for an hour. Turn dough out onto
floured surface and divide into three equal pieces. Roll each piece
flat with a rolling pin and into a rectangle (mine rarely look like a
rectangle) and roll up, pinching the ends and seams to form a "french"
loaf. Cut slashes in the top (purely aesthetic). Let rise for about
an hour and bake at 350 for 30-35 minutes.


Anna said...

Yes! I've been waiting for this recipe. I love the bread you serve with your soups. They are absolutely perfect.

Deborah said...

Hello--This is my recipe! I got it from Laurie Christensen about 12 years ago.