Fabulous French Bread

By Becky Sanchez

2 1/2 c. very warm water
2 T. sugar
1 T. salt
2 T. cooking oil
6 c. flour
2 t. yeast

Into a large mixing bowl, pour warm water. Stir in sugar, salt, oil, half the flour, and the yeast. Beat vigorously for 2 or 3 minutes. Stir in remaining flour until all dry ingredients are completely mixed in. Allow dough to rest 10 minutes. Stir down. Allow dough to rest another 10 minutes. Stir down. Repeat this process until dough has been stirred down five times.

Turn dough onto floured board, knead only enough to coat dough with flour so it can be handled. Divide into 2 parts. Roll each part into a rectangle about 9 X 12 inches and roll up like a jelly roll, rolling from the long side. Pinch end of loaf to seal the dough. Arrange lengthwise on large cookie sheet that has been sprinkled with corn meal, allowing room for both loaves. Cover lightly and let rise at room temp for 30 minutes.

With a very sharp knife, cut 3 gashes at an angle on top. Brush entire surface with slightly beaten egg.

Bake at 400 for 25-30 minutes or until brown.