French Bread

2 1/2 c. warm water
2 T sugar
2 T dry yeast
1 T salt
2 T oil
6 c. flour
1 egg, beaten (optional)

In a large bowl, combine water, sugar and yeast. Let stand for about 5 minutes until bubbly. Stir in salt, oil and 3 cups of the flour. Stir vigorously. ADD remaining 3 cups of flour and mix well. Let stand 10 minutes. Stir down. Repeat this process 5 times, which will take 1 hour. Place dough onto a very lightly floured board and knead only enough to coat dough with flour so it can be handled. Divide dough in half. Roll each section into a rectangle, about 9x12" long. Roll up from the long side. Moisten seam with small amount of water and pinch to seal. Arrange both loaves lengthwise on a large, well-greased cookie sheet. Place seam side down. Cover and let rise 30-45 minutes.

Glaze with beaten egg (optional). Use a very sharp knife to gently make 3 diagonal slashes in the top of each loaf.

Bake at 375 for 25-30 minutes. Remove to a rack, cover with a towel (which keeps the crust softer) and serve warm.

Recipe from Julie Pettit