French Bread

by Pat Ross

½  cup lukewarm water

2 Tbls. dry yeast

Mix yeast and water together and let stand for 15 minutes.

Add the following ingredients, in order given.

2 cups warm water     

1/3 cup oil

3 Tbls. sugar

1 Tbls. salt

6-8 cups all-purpose or bread flour

Mix well by hand or in a Bosch-like bread mixer bowl, and stir by hand or turn on mixer every 10 minutes for 1 hour.

For French Bread:   

Put on floured board.

Roll into 2 loaves, seam side down.

Make 3 – ½ inch deep cuts into each loaf.

Spread egg white on top and if desired, poppy or sesame seeds.

Place each loaf on separate greased cookie sheets.  Let raise 30 minutes to one hour.  Bake at 350 degrees for 20 minutes, or until light brown.

For Bread Sticks:

Roll with hands into (about 48) bread sticks.

Dip in 1 cube melted butter & garlic salt, or one minced garlic.

Place length wise, on cookie sheet and sprinkle with Parmesan Cheese, liberally.  Let raise for one hour and bake at 350 degrees for 15-20 minutes, or light brown.  

For Hard Rolls:

Form into 24 round balls, place on greased cookie sheet and raise for one hour.  Bake in 350 degree oven until brown.

Makes 2 loaves of bread, 24 bread sticks, or 24 hard rolls