French Bread (from Krum family)

 French Bread

(Makes 2 loaves)

2 cups warm water

2 1/2 tsp sugar

1 T active dry yeast

5-6 cups flour

2 1/2 tsp salt

1 tsp olive oil

In bread mixer, combine water, yeast, and sugar. Let sit 5 minutes or until foamy. Add 2 cups flour and salt. Begin kneading, adding flour, half a cup at a time until the dough is smooth but not sticky. Knead for 10-12 minutes. Rub olive oil around the dough ball and let rest for 15 minutes. Turn the dough onto a floured surface and divide in half. Roll one half into a rectangle. Starting from the long side, roll dough into a cylinder. Turn both ends in and pinch the seams closed. Round the edges and place on a baking sheet. Repeat with second dough ball. Let rise for 30-45 minutes. Make 3 diagonal cuts across the top of each loaf. Preheat oven to 400. Bake for 17-20 minutes or until tops are golden brown. Brush tops with butter.