Classic French Bread (Jamie)

So, I received a beautiful apron for my birthday (Thank you, Robin!) so that makes 2 that I have in my rotation. No more waiting for the apron to come out of the wash, I have a spare! I swear I was like June Cleaver this Christmas. I would wake up, get ready and then tie on an apron. I made a ton of Christmas Fudge, Divinity, Jill's candy, some pretzel candy, some soft pretzels and bread. I have Amish Friendship bread (starts available upon request), I made sour dough bread and this French Bread. I was so impressed with myself. Behold, the power of a new apron!

Classic French Bread

2 packages dry yeast
2 1/2 cups warm water
1 tsp sugar
6 cups all purpose flour
1 1/2 tsp salt

Make sure water temperature is 100 to 115 degrees F. Place water in a large bowl and sprinkle with yeast and sugar. Let stand for 5 minutes until yeast dissolves and starts to bubble. Sitr in 2 cups flour and salt. Cover and let rise for 1/2 hour.

Then gradually stir in enough of the remaining flour to make a soft dough. Turn the dough out onto a floured surface and knead for 10 minutes. (Knead by pressing on the dough, then folding over and pressing with the heel of your hand.) Then clean the large mixing bowl, grease it with solid shortening (I used olive oil and it still worked wonderfully), and place the dough in the bowl. Turn it in the bowl so the dough is greased (this prevents the top from cracking as it rises).

Cover the dough and let rise at room temperature for about 2 1/2 hours, until doubled in bulk. With your first, punch down the dough. Divide in half and place one half on a lightly floured surface.

Using a rolling pin, roll dough to a 12" x 6" rectangle. Starting with the 12" side, roll up tightly. Seal seams and edges by pinching. Repeat with remaining dough.

Grease a cookie sheet (I used butter) and sprinkle with cornmeal. Place loaves on prepared sheet. Cover and let rise at room temperature until doubled, about 1 hour.

Preheat the over to 425 degree F. Spray the loaves with a bit of water, then using a blade, make a few slashes across the top of each loaf. Bake at 425 degrees F for 25 - 30 minutes until loaves are golden brown. Remove from cookie sheet and let cool on a wire rack.