Making sure the yeast proofs is essential. Using fresh yeast is important and mixing with warm water (not too hot, not too cold) will ensure success. Yeast loves sugar so add a pinch of sugar to the mixture. Let it work for about 10 minutes.
Adding flour one cup at a time is important so you can see when the dough pulls away from the sides of the bowl. That’s when you know it’s ready. Put flour down on the counter so the dough doesn’t stick. That isn’t fun. I love my Bosch mixer and can find a great deal on one below.
Using rolling pin, roll out into a 9 x 12 rectangle. Roll up lengthwise and mold into french loaf. I love this marble rolling pin.
The loaves don’t have to look perfect. I rolled these babies in 7 1/2 minutes flat before I sprinted to my little girl’s performance. Don’t forget to make 3-4 diagonal cuts with a sharp knife before placing on silpat or greased cookie sheet. These silicone baking sheets make it so easy to remove the bread from the baking sheet. Let rise for 30-40 minutes.
Bake at 375 degrees for 18-22 minutes until lightly golden brown. Watch it carefully to turn a light golden brown color.
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