French Bread Emily Ensign 2006
Mix:
1½ TBS dry yeast
1½ TBS sugar
1 tsp salt
Add 3 cups warm (70 degrees) water and let yeast activate.
When the water is covered by active yeast, add 6-7 cups flour and mix until the dough forms a ball. Cover and let rise till double in size. Punch down and turn out onto floured surface. Shape bread and place on a pan. Turn oven to 350 and while oven is warming let bread rise again. Bake for 25-30 minutes until the bread is golden brown. I put a tray in the oven and then throw 3-4 ice cubes in to give a crunchier crust.
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