Aunt Kathy’s French Bread

1 Package active dry yeast
2 cups warm(105 to 115* F) water'
1 tsp. sugar
2 tsps. salt
5 1/2 to 6 cups unbleached all-purpose flour

1. Sprinkle yeast over 1/4 cup of the warm water in large bowl of electric mixer. Add sugar. Let stand until yeast is soft (about 5 minutes).

2. Stir in remaining 1 3/4 cups water and salt. Add 4 cups of the flour. Mix to blend; then beat at medium speed until smooth and elastic (about 5 minutes).

3. Gradually beat in about 1 cup more flour to make soft dough.


4. Turn dough out onto a board or pastry cloth floured with some of the remaining 1/2 to 1 cup flour. Knead until dough is springy and small bubbles form just under surface (10 to 15 min.) adding just enough more flour to prevent dough from being sticky.

5. Turn dough in a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk (about 1 hour).

6. Punch dough down; knead dough lightly into a ball. Cover with inverted bowl and let rest for 10 minutes. Shape as directed to make one or more of the following variations.

Baguettes: Divide dough into three equal portions. Shape each into a slender oval loaf 16 to 18 inches long by rolling the ball of dough under palms of hands to elongate it. Place in greased baguette pans or well apart on a large, greased baking sheet. Let rise until puffy but not quite doubled (20 to 25 minutes). Preheat oven to 450 F. Make 3 diagonal slashes, about 1/2 inch deep, down the center of each loaf- makes 3 loaves. Bake for 25 to 30 min.

Pain de Brie: Divide dough into two equal portions. Shape each into a ball, then roll under palms to make a plump oval about 5 by 9 inches. Place well apart on a large greased baking sheet. Let rise until puffy but not quite doubled (25-30 minutes). Preheat oven to 425 F. Slash each loaf from end to end making 5 or 6 slashes in each. Makes 2 loaves. Bake for 30 to 35 minutes.