Easy French Bread

This is a soft, fluffy French bread that’s easy to mix up. It makes a nice sized loaf which pairs well with your pasta dinner. I’ve also discovered that it makes a mean PBJ the following day.

• 1 cup warm water approximately 90-110º
• 2 teaspoons active dry yeast
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 tablespoon oil
• 2 1/2 to 3 cups flour
• 1 large egg, beaten for top of bread (optional)

1. In bowl of stand mixer, combine warm water, yeast, and sugar. Let sit 5-7 or until foamy.
2. With the dough hook attachment, mix in salt, oil, and 2 cups flour on low speed until combined. Add half cup flour at a time until dough pulls away from sides of bowl and is only slightly sticky. Mix on low to medium speed for 3-5 minutes.
3. Place dough in oiled bowl and let rise for 45 minutes at room temperature, until almost double in size. Roll out into a 9″ x 13″ inch rectangle and then roll tightly up into a long roll, about 2-3 inches high and 13 inches long.
4. Preheat oven to 375º. Line a baking sheet with parchment paper.
5.  Place the roll of dough on baking sheet and slice 1/4″ deep slits in top of bread 2 to 3 inches apart. Let rise for an hour, or until about doubled in size.
6. Bake at 375º for 20-25 minutes, top should be golden brown and sound hollow when tapped. If desired, brush egg on top of the loaf and bake for another 2 to 3 minutes. This will give the loaf a nice shine and a little crunch.