Directions: |
Directions:
To the 2cups warm water add the 1/4 cup sugar and the olive oil. Then mix the yeast with the 1/2 cup warm water and sprinkle the 1 Tblsp sugar on top. It will start to activate almost immediately. When the yeast is all foamy and ready, mix it with the 2 C lukewarm water mixture. Mix well. I usually warm the flour in the microwave to lukewarm. Just fill a microwave safe container with at least 7 cups of flour and set for 45 seconds or a minute. If you get it too hot, let it sit until it cools a little.
When all is ready start mixing in the flour, 2 cups at a time. Use as much of the 6 1/4 cups as you can get the mixture to take. I add the salt to the first 2 cups of flour.
Cover bowl and let set for 1 hour, stirring at 10 minute intervals. When the hour is up, divide the dough in half. Using a board and quite a bit of flour, roll out into a rectangle shape. Roll up like a jelly roll and pinch together. Place each loaf on a cookie sheet, or if you're lucky and own a French bread pan, use that. You must grease it first. Make slits across the top. I use scissors. Let rise until double. Usually about 45 minutes.
Bake 18 to 25 minutes @ 400 degrees.
It takes me 3 hours to make this bread. |
Personal
Notes: |
Personal
Notes: Friend Kathy, shared this recipe. I've been using it more than 30 years. I like that it makes two loaves, one to share or put into the freezer.
Most people probably don't have to warm their flour before using. Mine is stored in the refrigerator, and I don't think it is a good idea to start making bread with cold flour.
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This recipe for Grandma Tasset's French Bread, by 