CRUSTY FRENCH BREAD

This is my favorite bread to use for garlic bread, (this recipe came with my Cuisinart mixer) it is crusty and oh so good! I used brown flour this time, it does change the consistency of the texture but still very tasty!


2/3 Cups warm water
2 1/4 teaspoons active dry yeast
4 1/2 Cups Flour
2 teaspoons salt
1 Cup cold water
Extra flour for dusting bread


(1)Place warm water in mixing bowl. Stir in yeast and 1 Tablespoon of the flour, let stand for 5 minutes. Mixture will foam and bubble. While yeast is proofing, combine 3 1/2 Cups of the flour and salt. Add cold water and the flour mixture to the yeast mixture. Insert dough hook and mix on speed 2 for 2 minutes until batter like.

(2)Continuing on speed 2, add the remaining flour mixture, 1 Tablespoon at a time, until a dough ball forms, and clings tp the dough hook and cleans side of bowl, then then allow the dought o knead for 4 minutes on speed 3.

(3)Dust dough ball lightly with flour and place inlarge greased bowl and cover with plastic wrap. Let rise in warm draft free place (like oven) until double in size about 1 hour. Punch dough down and let rise again until doubled in size. Punch dough down and divide into 2 pieces. Shape each into a long narrow loaf about 16-18 inches long, place on baking sheet lined with parchment paper (parchment is wonderful none of your baking will ever stick) cover loosely with plastic wrap and let rise until doubled about and 1 hour. Then pre-heat oven to 425 degrees.

(4) Dust loaves generously with flour. Make 4 or 5 diagonal slashes on the top of each loaf (that can be omitted). Bake for about 25-30 minutes until browned and hollow sounding when tapped. Cool on wire rack. Bread slices best when allowed to cool complettely!