Peasant French Bread

Ingredients

1 tablespoon yeast

1 tablespoon sugar

2 cups warm water (110F, 45C)

1 tablespoon salt

6 cups all-purpose or bread flour

1/4 cup water blended with 1/4 teaspoon salt for glaze

Directions

In large bowl of electric mixer, dissolve yeast and sugar in 2 cups water.
Let stand until foamy, 5 to 10 minutes. Add 1 tablespoon salt and 2 to 2-1/2 cups flour.
Beat at medium speed with electric mixer 2 minutes.
Stir in enough remaining flour to make a soft dough.
Turn out dough onto a lightly floured surface.
Clean and grease bowl.
Knead dough 10 to 12 minutes or until smooth and elastic.
Place dough in greased bowl, turning to coat all sides.
Cover with a slightly damp towel.
Let rise in a warm place, free from drafts, until doubled in bulk, 1 to 1-1/2 hours. Grease 1 or 2 baking sheets.
Punch down dough; knead 30 seconds. Divide dough in half.
Shape into round or oval loaves andplace on prepared baking sheets.
Cover with a dry towel.
Let rise until doubled in bulk, about 45 minutes.
Slash tops of loaves as desired.
Brush with salt-water glaze.
Adjust oven racks to 2 lowest positions. Place a shallow roasting pan on lowest shelf.
Pour in 2 cups boiling water.
Place bread in cold oven.
Set oven temperature at 400F (205C). Bake 20 minutes;
brush again with salt-water glaze.
Bake 10 to 20 minutes longer or until bread sounds hollow when tapped on bottom.
Cool on racks.
Makes 2 loaves.

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