FRENCH BREAD
2 tablespoons instant yeast
2 1/2 cups warm water
2 tablespoons sugar
2 tablespoons oil
2 teaspoons salt
6 cups all-purpose flour, divided
Place dough hook on stand mixer and adjust until it is as close to the sides of the bowl without scraping when running. Place water in a measuring cup or bowl and using a candy thermometer let it reach 120 to 130 degrees, as per the yeast jar. Then to the bowl add 4 cups flour, yeast, sugar, salt, oil and water. Mix slowing at first to avoid the flour from slinging out then bump the speed up to about halfway and beat until completely mixed and smooth. Add enough remaining flour a little bit at a time to form a soft dough. Beat until smooth and elastic and pulling away from sides of the bowl. Cover and let rise until doubled, about 2 hours; then divide in half. Roll each half into a 15 x 10 inch rectangle and roll up from the long side to form a long loaf. Place side by side on greased baking sheet, seam side down. Tuck ends in if necessary to make uniform. Let rise until almost doubled, about 1 hour. Carefully make 4 diagonal slashes across top of each with a very sharp knife. Bake at 400* for 25 minutes or until done. Tapping on loaf should make an almost hollow sound. Let cool before slicing. Makes 2 loaves.
YouTube Let's Bake Video
2 tablespoons instant yeast
2 1/2 cups warm water
2 tablespoons sugar
2 tablespoons oil
2 teaspoons salt
6 cups all-purpose flour, divided
Place dough hook on stand mixer and adjust until it is as close to the sides of the bowl without scraping when running. Place water in a measuring cup or bowl and using a candy thermometer let it reach 120 to 130 degrees, as per the yeast jar. Then to the bowl add 4 cups flour, yeast, sugar, salt, oil and water. Mix slowing at first to avoid the flour from slinging out then bump the speed up to about halfway and beat until completely mixed and smooth. Add enough remaining flour a little bit at a time to form a soft dough. Beat until smooth and elastic and pulling away from sides of the bowl. Cover and let rise until doubled, about 2 hours; then divide in half. Roll each half into a 15 x 10 inch rectangle and roll up from the long side to form a long loaf. Place side by side on greased baking sheet, seam side down. Tuck ends in if necessary to make uniform. Let rise until almost doubled, about 1 hour. Carefully make 4 diagonal slashes across top of each with a very sharp knife. Bake at 400* for 25 minutes or until done. Tapping on loaf should make an almost hollow sound. Let cool before slicing. Makes 2 loaves.
YouTube Let's Bake Video
