Dad’s Favorite French Bread (which we all know he uses for everything—including cinnamon rolls and scones) 2 1/4 c water (115 degrees) 2 Tbsp sugar 2 pkg (1 Tbsp each) active dry yeast 1 1/2 tsp salt 2 Tbsp cooking oil 6 c flour, stirred and measured In large mixing bowl, combine warm water and sugar. Sprinkle yeast over top; allow to soften. Add salt, cooking oil, and 3 c flour; beat well. Add remaining flour, stirring well with heavy spoon until dough gets too stiff. Then knead well with hands. Allow dough to rest 10 min. Knead down and allow to rest 10 min again. Knead. Repeat this process until dough has been kneaded five times. Turn dough out onto floured board. Knead two or three times to coat dough with light tough of four so it can be handled. Divide into two parts. Roll each part of dough into rectangle 9X12-inches. Roll dough up, starting from long side; pinch edge of loaf to seal. Arrange seam side down on large baking sheet that has been sprinkled with cornmeal or light sift of flour. Allow room for both loaves on the baking sheet. Repeat with the second part of dough. Cover lightly; allow to rise for 30 min. With very sharp knife, cut three gashes at an angle in top of each loaf; brush entire surface with egg wash (1 egg beaten slightly with 1 Tbsp water). If desired, sprinkle with sesame or poppy seeds. Bake at 400 for 30 min or until brown. Cool on racks. Makes 2 loaves. Note: For crustier loaf, a pan of hot water may be set on bottom of oven while bread is baking.
