French Bread

5 1/2 cups flour
3 tsp salt
2 Tbsp sugar
2 Tbsp dry yeast
2 Tbsp oil
2 cups warm water

Combine sugar, water (105-115) and yeast in bowl of bread mixer. Mix once and let stand until foamy, approximately 5 minutes. Add 3 cups flour, oil and salt. Blend at lowest speed until moistened and then beat 3 minutes at medium speed. Stir in remaining flour using dough hook on mixer and knead until smooth (or knead by hand about 5 minutes). Place in greased bowl, turning to grease top. Cover with kitchen towel and let rise in a warm place until doubled in size. Punch down dough and divide in half.
To make traditional loaves, roll each half into a rectangle 3/4-1 inch thick using a rolling pin. Roll the rectangle lengthwise and pinch ends closed. Tuck under ends and pinch closed. Place on baking sheet or in french bread pan lightly dusted with cornmeal. For a braided loaf, divide each half into three parts. Form each part into a strip about 14 inches long. Braid the three strips together sealing ends. Place each braided loaf on a cookie sheet greased or dusted with cornmeal.
Cover loaves loosely with kitchen towel and let rise until light and doubled in size, about 45 minutes. Bake at 375 for 35-40 minutes. Remove from oven and immediately brush tops with butter. Let stand several minutes before slicing...bread will slice easier as it cools.
Yield: 2 loaves