French Bread

Yesterday I tried the below recipe and was amazed at how easy it was. When I was doing my last stir down of the bread I realized that I had forgotten 2 TB of oil. But is still worked and it still tasted great!! I hope the oil doesn't mess it up next time.

Easy French Bread

(from http://doublebatch.wordpress.com)

Ingredients:
2 1/4 cups warm water
2 tablespoons sugar
2 packages (2 tablespoons) active dry yeast
1 tablespoon salt
2 tablespoons vegetable oil (shortening works too)
6 cups all-purpose flour, sifted
1 egg, beaten with 1 tablespoon water

Directions:
In large mixing bowl combine warm water and sugar. Sprinkle yeast over top; allow to soften.

Add salt, oil and 3 cups of flour. Beat well with heavy spoon (or dough hook of mixer). Add enough remaining flour so that dough pulls away from the side of the bowl.

Leave spoon in batter and allow the dough to rest for 10 minutes. Stir down with spoon; allow dough to rest another 10 minutes and stir down again. Repeat until dough has been stirred down five times. *

Turn dough out onto floured board. Knead just enough to coat dough with flour so it can be handled. Divide dough into 2 parts.

Roll each portion of dough into a rectangle of about 9×12 inches. Roll dough up, starting from the long side, pinch edges of the loaf to seal. Arrange seam side down on a large greased baking sheet. Repeat with second portion of dough.

Cover lightly and allow to rise for 30 minutes. With a very sharp knife, cut three gashes at an angle in the top of each loaf. Brush the entire surface with the egg wash (1 eg beaten slightly with 1 tablespoon of water.)

Bake at 400 for 25 minutes or until brown. Cool on racks.

*I always forget how many times I’ve turned the KitchenAid on and stirred the dough down. My solution is to take a spoon out of the drawer every time 10 more minutes have passed and I’ve turned the mixer on. When it’s time for the 5th spoon I know I’m done!