French Bread
2 1/4 c. warm water
2 tbsp (2 packets) instant or active dry yeast
1 tsp salt
6 1/2 c. all purpose or bread flour
In a large bowl, combine the water and yeast. If using active yeast, let the mixture foam (about 5 minutes) before proceeding. If using instant yeast, proceed to the next step right away.
Add salt and 3 cups of flour. Mix until just combined. Add another 3 to 3 1/2 more cups of flour gradually and knead until combined well. Dough should be able to clear the sides of the bowl without leaving much dough residue on your fingers. If too sticky, add flour in 1/4 cup at a time.
Leave dough in the bowl and cover with a towel. Let rise for about one hour, until doubled. The rate at which this will rise will ultimately depend on the temperature in your kitchen.
Turn the dough onto a lightly greased surface and divide in half. Pat each section in to a thick rectangle. Roll out the dough, pressing out any bubbles or seams with the heel of your had. Roll up dough into a jellyroll, form into a loaf shape and pinch the edge to seal. Arrange seam side down on baking pan lined with parchment paper.
Cover with greased plastic wrap or kitchen towel. Let rise until doubled in size, about another hour.
Preheat oven to 375 degrees F. Place oven rack in center. Slice several gashes on the top of each loaf with a very sharp knife.
Bake for 25-30 minutes until golden and baked through.
2 tbsp (2 packets) instant or active dry yeast
1 tsp salt
6 1/2 c. all purpose or bread flour
In a large bowl, combine the water and yeast. If using active yeast, let the mixture foam (about 5 minutes) before proceeding. If using instant yeast, proceed to the next step right away.
Add salt and 3 cups of flour. Mix until just combined. Add another 3 to 3 1/2 more cups of flour gradually and knead until combined well. Dough should be able to clear the sides of the bowl without leaving much dough residue on your fingers. If too sticky, add flour in 1/4 cup at a time.
Leave dough in the bowl and cover with a towel. Let rise for about one hour, until doubled. The rate at which this will rise will ultimately depend on the temperature in your kitchen.
Turn the dough onto a lightly greased surface and divide in half. Pat each section in to a thick rectangle. Roll out the dough, pressing out any bubbles or seams with the heel of your had. Roll up dough into a jellyroll, form into a loaf shape and pinch the edge to seal. Arrange seam side down on baking pan lined with parchment paper.
Cover with greased plastic wrap or kitchen towel. Let rise until doubled in size, about another hour.
Preheat oven to 375 degrees F. Place oven rack in center. Slice several gashes on the top of each loaf with a very sharp knife.
Bake for 25-30 minutes until golden and baked through.
