Bakery French Bread
- 2 tablespoons yeast
- 1/2 cup water (100°F)
- 2 cups water (110°F)
- 3 tablespoons sugar
- 2 1/2 teaspoons salt
- 1/3 cup oil
- 6 1/2 cups bread flour
- 1 egg for brushing on bread
In a small bowl, dissolve your yeast in ½ cup warm water. Let proof for 10 minutes.
In a separate mixing bowl, combine hot water, sugar, salt, oil and 3 cups of the flour and mix together. Add the yeast mixture to a bowl.
Add the remaining 3 1/2 cups of flour, one cup at a time, mixing after each addition. Watch for it to start pulling away from the bowl to know it’s ready. Once all of the flour is added, let sit for 10 minutes.
Separate your dough into 3 pieces. On a floured surface roll each piece into a 9×12 rectangle. Roll it up like a jelly roll. Shape into a french bread loaf and smooth out edges.
Place the dough on a greased baking pan or a Silpat, seam side down. Using a knife, make 3-4 diagonal cuts about 1/4 inch thick in bread. Brush with your beaten egg.
Let dough rise uncovered for 30-40 minutes in a warm place.
Bake at 375 for 18-22 minutes or until golden brown.