I love this

French bread recipe.  I got it from Tiffany a few years ago, and it has become a go-to recipe for when I want to make bread to go with pasta or soup.  It is so easy, and It has only failed on me once when I must not have had the temperature of the water warm enough. 

Today I was making soup and bread to take to a couple of families that had babies.  For this many I tripled the recipe.  Really, it is so easy.  Instead of making two long ones, I like to make 4 short loaves with each recipe.

Here is the recipe:

French Bread

2 1/2 c very warm water

2 T. cooking oil
2 T. sugar

6 c. flour, divided in half

1 T. salt

2 packages (2 T.) dry yeast (I use SAF)

 

In a large warm mixing bowl, pour warm water and then stir in sugar, salt, oil, and half the flour with the yeast mixed in.  Beat vigorously several times.Stir in remaining flour and mix until all ingredients are completely mixed.  Leave wooden spoon right in heavy batter.  Allow dough to rest 10 minutes, then stir down.   Allow dough to rest another 10 minutes, then stir down again.   Repeat this process until dough has been stirred down five times.  Turn dough onto floured board, knead only enough to coat dough with flour so that it can be handled, then divide into two parts.  Roll each part of dough into rectangle about 9x12" and roll up like a jelly roll, rolling from long side.Arrange lengthwise on large cookie sheet sprayed with cooking spray.  Cover lightly and let rise at room temperature for 30-45 minutes.  Bake at 400 for 15-20 minutes, or until hollow sounding. Make sure to let it cool (preferably on a cooling rack) for 10-15 minutes before cutting. Makes two loaves.

Variation: This French bread recipe also makes excellent crusty soup bowls.Make the recipe as directed, but instead of dividing into two parts and shaping into loaves, divide the dough into 4-6 parts (depending on the size of bowls you want) and shape into round balls, tucking the edges under to the bottom for a nice round top.Rise and cook as directed above.When cooked, let cool for 5-10 minutes then you can cut off the top and scrape out the insides to make a bowl.Use the insides that you scraped out for dipping in your soup.