Jude's Mom

I make this french bread nearly every week. It’s soooooo yummy. This last Thursday, I added fresh rosemary and minced garlic to the flour before adding the liquid. I think you could even use this bread as a sweet bread, if you wanted. Maybe throw in some cranberries and orange zest, then brush with milk and sprinkle with sugar before baking.

French Bread (Makes 3 Loaves)

7 c. bread flour (all-purpose flour works too)

5 t. yeast

1/2 t. sugar

1/2 c. warm water (I turn my hot water on as hot as it will go and use that…seems to work just fine)

2 T. sugar

2 T. softened butter

2 t. salt

2 c. water

Directions: (The fool-proof part of this recipe is the kitchen aid. You can’t go wrong with that wonderous bread hook.)

Add flour to mixing bowl. In a pyrex or medium mixing bowl, combine 1/2 t. sugar, 5 t. yeast, and 1/2 c. warm water. Dissolve. Add 2 T. sugar, 2 t. salt, 2 T. butter and 2 c. warm water. Whisk/combine well. Using dough hook, turn kitchen aid onto stir and pour entire contents of liquid mixture into flour. Add extra warm water if needed so that the sides of the bowl come clean and the dough doesn’t stick to the bottom. Turn kitchen aid to setting 4 and mix for about two minutes. You want the dough to be pretty smooth. Place dough in greased bowl, then turn once. Cover and allow to rise for about 45 minutes, or double. Preheat oven to 400 degrees. Punch down dough and divide into three. Roll each ball into a 12×15 inch rectangle. Roll up on the longest side as tightly as you can. Pinch seams. Place seam side down (all three loaves) on a cookie sheet. Cut 3-4 slits on the top of each and dust with flour, if you like. Bake for 18-20 minutes. Immediately pull loaves off of cookie sheet and cool on a wire rack.

Enjoy!