Homemade French Bread Recipe

How to make it

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• Make sure water temperature is 110 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. Stir 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, 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 fist, punch down the dough.
• Divide in half and place one half on a lightly floured surface.
• Using a rolling pin, roll dough to a 12x6" rectangle. Starting with the 12" side, roll up tightly. Seal seams and edges by pinching. Repeat with remaining dough.
• Grease a cookie sheet and sprinkle with cornmeal.
• Place loaves on prepared sheet.
• Cover and let rise at room temperature until doubled, about 1 hour.
• Preheat oven to 425 degrees F.
• Spray the loaves with a bit of water, then using a blade, made 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 wire rack.

Parmesan and butter on top.   Close