French Bread
3 cups warm water
2 Tbsp yeast
2 Tbsp sugar
1 Tbsp salt
1/3 cup oil
6-8 cups of white flour
Mix together in the order above, making a very soft dough. Knead together and let rise. Form into 3 loaves, let rise again. Score the top of the loaf with a very sharp knife. (Justin scored almost all the way through, making it easy to break of single serving size chunks of bread, without needing to slice the bread. For a more traditional loaf, make cuts about 1/2" deep.) Cook about 15-20 minutes at 400 degrees. This can be baked in a pan or on a pizza stone.
Note: I have made this a couple of times, and only used 2 1/2 cups of water with 7 cups of flour the last time. When baking on a flat pan, using less water keeps the loaves from spreading out too flat. When baking on a pizza stone, I shape the loaf on parchment paper, and after 10 minutes, remove the paper and place the loaf back on the hot stone.
