French Bread

A very good friend from our student ward brought this by right after I had the baby and it was SO so yummy. Jeff and I were literally fighting over it. I had totally forgotten to put in on the blog until today. Wow, this is amazing!

1 T sugar
1 T yeast (2 1/4 t. active dry yeast OR 1 envelope active dry yeast)
1 1/4 c. warm water, divided
1/2 T salt
3 T oil
1/3 c. sugar
4 c. flour
1 stick of butter

1. In the bowl of a stand mixer, dissolve 1 T. sugar and 1 T. yeast (2 1/4 t. active dry yeast or 1 envelope active dry yeast) in 1/4 c. warm water.

2. Let proof for about 5 minutes until it is foamy.

3. While you are waiting for mixture to proof, in a measuring cup mix together: 1 c. warm water, 1/2 T. salt, 3 T. oil, 1/3 c. sugar. Add to proofed mixture in stand mixer bowl.

4. Add 4 c. flour. I always use my kitchen aid so I just add it as the dough hook is mixing it. If you were kneading by hand I would just gradually knead it in until it is sticky but forming a ball. 

5. Shape into a loaf. A lot of times we make three small loaves and braid them. 

6. Place loaf on pan and allow to rise for 2-3 hours, covered with a towel.

7. Cook for 17-20 minutes at 400 degrees. 

8. When it comes out of the oven, rub a stick of butter all over it and it will soak in and make it extra delicious. :) 

Recipe Credit: Lorren Lemmons, who got it from Bee in Our Bonnet