Baking Sunday: Crusty French Bread

Ingredients:

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (110 degrees to 115 degrees)
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 3 cups all-purpose flour

Method:

1. In a large mixing bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes.
3. Punch dough down. Turn onto a lightly floured surface. Shape into a loaf 16 in. long x 2-1/2 in. wide with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes.
4. Brush some oil over dough and sprinkle a little coarse salt (optional). With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.