by Gen Kidwell
In your Kitchen aid Mixer put,
4 cups of warm water
4 tablespoons of yeast
2 teaspoons of salt
3 (no more) tablespoons of sugar
3 tablespoons of cooking oil (no more)
1 large egg
8 cups of flour (about) only adding what water you need to make
the mixer, mix good.
After well mixed in mixer let rise until to the top of your bowl. Then beat again and turn out on floured board. Make dough out in 6 balls have large cookie sheets or pans sprayed with Pam and sprinkled with cornmeal. Then work flour into balls and make a rope and twist, dough needs to not be too soft.
Tuck the ends of the loaves under to make a smooth looking loaf.
After each ball of dough has been made into a loaf, sprinkle
with cornmeal and let rise until doubled.
Cook at 350 until brown on bottom and a little brown on top, top will not be as brown.
As soon as I get this out of the oven me and Jack cuts off a big piece and we have it with butter and jelly.
This French bread is wonderful with anything, like pasta. (the
twist makes it pretty but you need it twisted)