Crusty French Bread

• 2 cups Warm Water
• 1 Tablespoon Active Yeast
• 1 Tablespoon Sugar
• 2 teaspoons Salt
• 1 Tablespoon Vegetable Or Canola Oil
• 5 cups Bread Flour
• Corn Meal, For Sprinkling On The Pan

1. Dissolve yeast and sugar in warm water (110 degrees F) in a large bowl; allow yeast to proof or foam (about 10 minutes).
2. Add salt, oil, and 3 cups flour; beat for 2 minutes.
3. Stir in 2 cups of additional flour to make a stiff dough.
4. Knead until smooth and elastic, about 10 minutes.
5. Place dough in an oiled bowl, turn dough to coat all sides, cover the bowl and let dough rise until doubled. (I used non cooking spray in the bowl).
6. Once the dough is doubled, punch it down and divide in half.
7. Shape each half of dough into a long slender loaf.
8. Grease a cookie sheet or line it with parchment paper and sprinkle corn meal on it.
9. Place loaves into the pan and cut diagonal gashes on top of each loaf (I use a steak knife).
10. Cover and let rise until doubled (about 30 minutes)
11. Place a Dutch oven or oven safe pan into the oven, place on bottom shelf and fill with water. Preheat oven to 375 degrees F. Once bread has risen, bake on the top shelf in the preheated oven for about 20-25 minutes.
12. Eat and enjoy!!!
13. I figured about 10 large slices per loaf.
14. Calories per slice: 113, Fat: .7, Potassium: 36, Carbs: 23, Sugar: .06, Protein: 4.2

water, active yeast, sugar, salt, vegetable, bread flour, pan

Taken from tastykitchen.com/recipes/breads/crusty-french-bread/ (may not work)