This recipe came from my friend, Becky Hardy. It is AWESOME!! Don't be afraid to try it if you are a neophyte bread maker. It is a great rookie recipe if you want to learn to make yeast breads--it is quick, easy, and so versatile! I'll share some add-ins and modifications to make this bread a meal in itself. As follows, it tastes awesome and is a great addition to spaghetti, soups, stews. Let me know how it goes for you!
Becky's French Bread:
1 1/4 c. warm water
1 Tbsp. yeast
1 Tbsp. granulated sugar
3/4 tsp. salt
1 Tbsp. vegetable oil
approx. 3 c. all-purpose flour
Put water, yeast, and sugar into a large bowl and stir to mix. Add oil and salt, pouring salt around sides of bowl and then mixing in w/ a rubber scraper.
Add 1 1/2 c. flour to yeast mixture. Stir in until completely moistened with a big spoon (or use dough hook on your mixer). Wait 5 minutes, then add 1 1/2 c. more flour. Mix in completely. Now, if you're using a mixer, put it on medium speed and let it knead the dough until it looks smooth and uniform, and the dough has left the sides of the bowl entirely. If you are doing this by hand, throw the dough on the counter and knead it until it holds together and all the loose bits of dough and flour are mixed in.
You can make one large or two smaller loaves with this amount of dough. If you make two, cut the dough in half and cover one w/ plastic wrap while you work w/ the other. Roll it into a rectangle and fold the edges under, making a traditional long French bread-looking loaf. Cover and let it sit 10 minutes. Then roll it out again and shape into the same loaf again, tucking the ends under. Place on a greased or parchment-lined cookie sheet (I spray it w/ Pam). Make 3 slits on top. Let rise 15-20 minutes, again covered w/ plastic wrap.
Remove wrap and bake at 355 degrees for 18-20 minutes, until golden. Brush w/ butter and garlic powder, if you like.
