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| French bread by ET Charles |
2 cups warm water
2 Tablespoons yeast or 2 individual packages dry yeast
2 Tablespoons sugar
2 teaspoons salt
3 Tablespoons olive oil
5 - 6 cups unsifted white flour
Small amount of butter
Directions: Pour warm water in bowl. Add yeast and sugar. Do not stir. Let sit until yeast is bubbly – proofed. Sprinkle in salt and add olive oil. Stir. Add one cup of flour and stir well with a wooden spoon. Add 2 more cups of flour and stir well. Add 2 more cups of flour for a total of 5 cups of flour. Stir well. If dough is very sticky add additional flour by the quarter cup and stir. Let rise in a warm, draft free, place until double in bulk.
Punch down dough. Knead briefly – 8 kneads. Divide dough into 2 or 4 equal pieces. Using a rolling pin, roll each piece into a rectangle, approximately 12x14 inches for two long baguettes and 6x8 inches for four short baguettes. Then roll each rectangle up into a long log. Place dough logs on baking pan greased with butter. Let rise again in a warm, draft free place until double in size.
Bake at 350 degrees Fahrenheit for 35 minutes. Let cool. Loaves may be removed to a cutting board to continue cooling and while cooling use a butter wrapper to grease the top of the loaves.
Once you have made the bread a few times, it goes fairly quickly and easily.
Yields: Two long loaves or four shorter loaves or four pizza crusts which fit a 9.5-inch diameter pie pan
Notes: This is an adaptation of my mother’s recipe for French bread. She did not add olive oil. She did not knead the dough. She rolled out two long loaves, slashed the loaves, sprinkled the loaves with water, placed them on a corn meal covered baking pan and baked at 425 degrees Fahrenheit for 15 minutes. She then sprinkled the loaves with more water and baked at a lower temperature for 30 or 35 minutes. She never greased the tops of the loaves with butter after removing from the oven. The bread was delicious and consumed in two days.
