French Bread

This is a recipe that my family makes all the time and is really simple. I usually use my mixer to make this dough, less messy, and it always turns out fine.

2 1/2 cups warm water

2 T. sugar

1 T salt

2 T. cooking oil

6 cups flour

2 T. yeast

Pour warm water into a large mixing bowl. Stir in sugar, salt, oil, half the flour and yeast. Beat vigorously for 2-3 minutes. Stir in remaining flour until all ingredients are well mixed, leaving wooden spoon right in the batter. Allow dough to rest for 10 minutes then stir down. Rest dough for another 10 minutes and then stir down again. Repeat this process until dough has been stirred down 5 times.

Turn dough out onto floured surface; knead only until it can be handled. Divide into 2 pieces. Roll each portion into a 9x12 rectangle. Roll up like a jellyroll starting on a long side. Pinch edge to seal. Arrange both loaves lengthwise on a large cookie sheet that has een greased and sprinkled with cornmeal. Cover and let rise for 30 minutes.

With a sharp knife, cut 3 diagonal gashes on the top of each loaf, then brush with slightly beaten whole egg. Bake immediately at 400 degrees for 25-30 minutes or until browned. Remove from baking sheet and cool on a rack.