Dawn's French Bread Recipe
Ingredients
| Warm water | 3 Cup (16 tbs) | |
| Dry yeast | 1 | |
| Sugar | 3 Tablespoon | |
| Salt | 1 1/2 Tablespoon | |
| Flour | 8 Cup (16 tbs) |
Directions
In a large mixer bowl, dissolve yeast in 1 cup warm water.
Add sugar and salt; let stand 5 minutes.
Stir in 2 cups water and 3 cups flour, beating with the paddle on a heavy-duty mixer or by hand with a wooden spoon.
Add remaining flour a cup at a time.
Knead with dough hook 4 to 6 minutes or 8 to 10 minutes by hand, until the dough feels smooth and elastic.
Cover with a towel; let dough rise until almost tripled.
Or make dough early in the morning, and let it rise all day.
Shape dough into 4 baguettes (long, slender loaves).
Let loaves rise about 45 minutes until doubled in size.
Preheat oven to 450°.
Bake for 15 minutes.
Reduce temperature to 350°; bake for 30 more minutes or until golden brown.
Add sugar and salt; let stand 5 minutes.
Stir in 2 cups water and 3 cups flour, beating with the paddle on a heavy-duty mixer or by hand with a wooden spoon.
Add remaining flour a cup at a time.
Knead with dough hook 4 to 6 minutes or 8 to 10 minutes by hand, until the dough feels smooth and elastic.
Cover with a towel; let dough rise until almost tripled.
Or make dough early in the morning, and let it rise all day.
Shape dough into 4 baguettes (long, slender loaves).
Let loaves rise about 45 minutes until doubled in size.
Preheat oven to 450°.
Bake for 15 minutes.
Reduce temperature to 350°; bake for 30 more minutes or until golden brown.
Chef
