I have been using this recipe for years, it is always good and a very versatile loaf of bread. I use it for garlic bread, dipping in soups, French onion soup, along side pasta and for bread crumbs if it lasts too long, good stuff.
French bread is very low in fat, airy, and has a crisp, chewy crust. So make this soon and enjoy however you like...I am thinking a grilled mozzarella and tomato sandwich, mmm.
Makes 2 loaves ( Don't be confused by the photos, it was half the recipe )
3 1/2 cups flour
2 teaspoons salt
2 teaspoons dry yeast
1 cup warm water
1/3 cup warm water
1/4 teaspoon sugar
2 tablespoons olive oil
In a large mixer bowl, combine 1/3 cup water with the sugar and yeast. Allow to rest for 15 minutes, it will become frothy.
Add the rest of the ingredients, mix well, if the dough is sticky just add a bit more flour until you have a soft dough that forms a ball.
Knead for 5 minutes. Cover with a towel and let rise for 45 minutes.
Knead for 5 minutes.
Roll into a rope. Put on a sheet pan or baguette pan that has been lightly sprayed with oil, for the last 15 years I used a sheet pan, my daughter just gave a baguette pan to me, they both work well.
Cover with the clean towel again and allow to rise 40 minutes or until it is double in bulk.
Bake in preheated oven, 425F. for 25-30 minutes.
Remove from pan and allow to cool completely before slicing.
Just waiting for the garlic butter....maybe some tomato soup.
http://hearthandhospitality.blogspot.com/2010/04/creamy-tomato-soup.html There you go, make them both, yum!
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