Diane's No Fail French Bread

Step 1

**Please read recipe notes before beginning if you live in a humid environment!**

Step 2

Dissolve yeast in 1/2 cup warm water.

Step 3

In a separate large bowl combine warm water*, sugar, salt, oil and 3 cups of the flour. Stir well.

Step 4

Add the yeast mixture to the hot water-flour mixture. Mix together with large wooden spoon or paddle attachment.

Step 5

Add the remaining 3 cups of flour a cup at a time, mixing well after each addition.

Step 6

After all of the flour is added and mixed in, let sit in bowl for 10 minutes.

Step 7

When the dough has risen, stir down with a large spoon. If making in a stand mixer, turn the machine on low for a few seconds until the dough is deflated, and push dough to bottom part of bowl with a spatula.

Step 8

Repeat 5 times, every ten minutes, for a total of 60 minutes of rising and then punching (or pushing) down.

Step 9

Divide the dough in half. Roll each half of dough in a 9x12 rectangle on a floured surface.

Step 10

Roll the dough up like a jelly roll (long way). Place the dough on a greased baking pan (jelly roll pan), with the seam side down. Both loaves fit on one pan.

Step 11

Score the bread across the top 3 or 4 times, and brush with beaten egg (if using).

Step 12

Let rise for 20-30 minutes in warm place.

Step 13

Bake at 375 for 20-25 minutes in lower half of oven, until golden brown. Or you may bake at 350-375 convection for 18-20 minutes until golden.