French Bread

Directions

• In the bowl of the standing mixer (or a large bowl), dissolved the yeast and sugar in the warm water.
• Once foamy/bubbly (5-10 minutes), add salt, oil, and 3 cups of flour then mix until smooth.
• Add additional flour 1/2 cup at a time until dough pulls away from the sides of the bowl and doesn’t stick to your finger. Mix/knead until smooth.
• Let the dough rest for 10 minutes, then stir the dough down. Repeat this step 4 more times (5 total).
• Prepare the pan by sprinkling with cornmeal or flour. (I like to use a silicone baking sheet as well to prevent sticking.)
• Divine the dough in half, then roll each half into a 9″x13″ rectangle. (I roll mine out on a separate silicone baking mat. Those things are superstars in the kitchen.) From the long side, roll up and place seam down on the prepared baking sheet.
• Cut 3-4 slashes on top of each loaf using a sharp knife (For real, a sharp knife makes a cleaner cut). Cover the loaves lightly with a towel and let rise for 30 minutes, preheating the oven to 375* after 25 minutes.
• Brush the loaves with egg wash. Bake at 375* for 23-27 minutes or until the tops of the loaves are a beautiful medium golden brown and tapping on the loaves causes a hollow sound.