More traditional Fresh bread recipes take two days, this is much faster and the result is great. It can be shaped into large loaves, or smaller rolls in whatever shape you need it.
I got this recipe from my mom, I am not sure where she got it. She made this when I was a kid, so it is an old recipe.
French Bread2 1/2 c warm water
2 packages yeast (~ 4 1/2 tsp)
2 tbsp sugar
1 tbsp salt
2 tbsp oil
6 cups flour
- Mix the yeast in with the water until dissolved.
- Add the rest of the ingredients and 3 cups of flour.
- Beat vigorously, should have some bubbles
- Stir in the rest of the flour, leave the spoon in the batter.
- Let rest for 10 minutes
- Repeat stirring and 10 minute rest 5 more times
- Turn out dough on flour table
- Divide dough in half(for loaves) or smaller pieces for rolls
- Roll each piece into a rectangle
- Roll the piece up and pinch off each end
- Lay dough on greased sheet or roll sheet
- Cut 3 diagonal slashes into each roll
- Let rise for 30 minutes
- Bake at 400 F for 25-30 minutes
- Brush tops with butter
If you are making sandwich rolls, something like this helps but is not necessary. A sharp paring knife works well to cut the diagonal slashes or a scoring tool. That is a little overkill for this, but is perfect for intricate designs for fancier breads.