Delightful French Bread

Rosalie Robison Risk

2 1/2 cups warm water (120 degrees)
2 tablespoons cooking oil
2 tablespoons sugar
6 cups flour, stirred and measured
1 tablespoons salt
2 pkgs (2 tablespoons) dry yeast
Pour warm water into large warmed mixing bowl. Stir in sugar, salt, oil, half the flour and yeast. Beat vigorously 2-3 minutes. Stir in remaining flour until all dry ingredients are completely mixed in, leaving spoon right in heavy batter. Let rest 10 minutes, stir down with spoon. Let rest another 10 minutes, stir down. Repeat process till dough has been stirred down 5 times. Turn dough onto floured board, knead only enough to coat dough with flour so it can be handled, then divide into 2 parts. Roll each part of dough into rectangle about 9x12' and roll up like a jelly roll, rolling from long side. Pinch edge of loaf to seal the dough. Arrange lengthwise on large cookie sheet that's been sprinkled with corn meal, allowing room for both loaves. Cover lightly and let rise at room temperature for 30 minutes. With very sharp knife, cut 3 gashes at an angle on top, brush entire surface with slightly beaten egg. If desired, sprinkle with sesame or poppy seeds. Bake immediately at 400 degrees for 25-30 minutes or until brown. Remove from baking sheet immediately and cool on racks. Makes 2 loaves.

Source: Virginia Codispotti, a friend from Nacogdoches, TX, who got it from “Food is Fun” by Winnifred C. Jardine, Deseret News Food Editor.