French Bread

1/4 cup warm water (110 to 115 )

3 1/2 cups unbleached white flour

1-1/8 cups warm water (110 to 115 J)

1/2 tbsp salt

additional flour for kneading

Directions

Stir yeast into warm water and let stand for 10 minutes.

Combine 2 cups flour with the other warm water in a large mixing bowl; mix well and add yeast and remaining flour and salt; beat till well mixed.

10 minutes

1 1/2 hours

Punch dough down and turn out and knead for 2 more minutes; return to bowl, cover and let rise one more time till doubled (about 2 1/2 hours).

3 to 6 rectangles; flatten and fold like envelopes (all corners meeting in the center), then seal eges to prevent air pockets.

Roll to fit bread pans and place in buttered bread pans.

1 hour

In preheated oven place a shallow pan containing 1 of hot water on the rack below where the bread will be baking.

With a sharp knife shlash the top of the loaves 3 or 4 times on the diagonal, then brush with water.

30 to 40 minutes.

After removing from oven, brush loaves with ice water, then turn out on wire racks to cool.