La Metairie's French Bread

• 6 cups (approximately) unbleached flour
• 1 tablespoon salt, optional
• 2 1/2 packages granular yeast
• 1 cup water slightly hotter than lukewarm, for instance 90 degrees
• 8 tablespoons melted butter
• 1 1/4 cups milk

1. Put 4 1/2 cups of flour in large mixing bowl and add salt.
2. Put yeast in small bowl and add water.
3. Stir to dissolve.
4. Melt butter and set aside.
5. To flour add milk and stir, kneading with hands to partly blend.
6. Add yeast mixture and continue kneading.
7. Add butter and stir to blend well.
8. Gradually add 1 1/2 cups flour to make stiff but still kneadable dough, which should not be sticky.
9. Shape into ball and place in clean bowl.
10. Cover with clean towel and let stand at room temperature in fairly warm room until double in bulk, about 1 1/2 hours.
11. Lightly flour surface of baking sheet.
12. Using floured fingers, knead dough briefly.
13. Divide dough into 3 portions of equal size.
14. Knead and shape each into round ball.
15. Arrange balls on baking sheet at least 2 inches apart.
16. Using sharp knife or razor blade, cut a cross into top of each loaf.
17. Cover with clean cloth and let stand at room temperature in fairly warm room until doubled in bulk, 30 to 40 minutes.
18. Fifteen minutes before bread has risen, preheat oven to 375 degrees.
19. Place loaves in oven and bake 35 minutes until browned and crusty on top.
20. Let cool before slicing.

flour, salt, granular yeast, water, butter, milk

Taken from cooking.nytimes.com/recipes/10356 (may not work)