French Bread – Cindy Leishman

French Bread recipe (this amount makes 3 small loaves or 2 large):
2 1/2 c. warm water
2 T. yeast
3 T. sugar
2 T. white vinegar
Add these ingredients together and let sit until bubbly
1 T. salt
1/3 c. oil (I use Canola)
6 c. flour (or a little more if it’s too soft)

Knead for 2-5 mintues and then put in the oven with a small pot of boiling water. The water will keep the dough moist. Watch the dough and punch it down when it gets to the top of the mixing bowl. Do this every time it gets to the top of the bowl, as long as you have time to babysit it (2-5 times). Put the dough on a greased countertop and divide into 3 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. Slash tops of bread diagonally 3-5 times and cover with a beaten egg. Let rise 30 minutes (or until doubled)on the counter, or you can put them in your oven at 170 and wait until they are the size you want to cook them at. Once they are to the right size, turn up your stove to 375 (without opening the door!) and let them bake until done. Or, just raise on the counter and bake at 375 for 30 minutes. Enjoy!

Dough–can be a little soft, if too sticky, add a little more flour.

Put the boiling water in the oven with your bowl of dough to help it rise faster.

Cut the dough into four equal parts (or six if you are making smaller loaves).

Slice the dough diagonally and white wash with 1 beaten egg.

Bake and serve warm out of the oven!


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