Suzie’s Q

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French Bread

• 2 pkgs          Yeast

• 2 C               Water, warm (105 - 115 degrees)

• 1 T                Sugar

• 5 - 6 C          Unbleached all purpose flour (or mix 1/2 and 1/2 with bread flour)

• 3 T                Olive oil

• 1 T                Salt

•                      Semolina or corn meal for sprinkling                  

Preheat the oven to 400 degrees.  Place a pan of hot water in the bottom of the oven.

In a large bowl, place water, yeast and  a pinch of sugar.  Stir until dissolved and allow to bloom at room temperature for 10 to 15 minutes or until foamy.  In a small bowl, mix 2 tablespoons of oil, salt and the sugar.  Using the paddle attachment, mix the oil mixture in with the yeast mixture and add 4 cups of flour, 1/2 cup at a time.  Switch to the dough hook and knead, slowly adding the remaining flour, until a smooth dough is formed.  Knead for 10 minutes or until smooth and pliable.  Grease a large bowl with the remaining oil (adding more as needed).  Place the dough in and turn to coat all sides.  Cover with a damp towel and allow to rise in a warm place until doubled, about an hour.

Deflate the dough and divide into quarters.  Turn out onto a floured work surface.  Roll each quarter out to a 6 X 12 rectangle.  Roll the dough up jelly roll fashion, the tighter the better.  You can add ingredients at this point (garlic, cheese, herbs, etc.).  Once rolled, seal the seam, pinch and shape the ends to form loaves.  Place on a vegetable spray coated baking sheet (or French loaf pan) dusted with cornmeal or semolina.  Make each loaf about 15 inches long.  Brush the tops with water.  Using very gentle pressure and a sharp knife, make a 1/4 inch deep cut down the length of the loaf.  Allow to rise, uncovered, for about an hour.

Brush loaves with water again and bake at 400 for 10 minutes.  Brush with water then bake for an additional 20 minutes.  The loaves should be a deep golden brown and sound hollow.

Yield:  4 servings (loaves)