Easy French Bread

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“This is an old pizza dough recipe that I have altered so that we could enjoy fresh french bread at the cottage. It is denser than store bought french bread (more the consistency of a rustico) and works well when topped with bruschetta. Invariably it never lasts long enough to use as an appetizer as my teenagers rarely let it cool before devouring it.”
1hr 20mins
3 large loaves

Ingredients Nutrition


  1. In a bowl, mix 5 cups of flour, sugar, salt, and yeast.
  2. Stir in oil and water.
  3. Turn onto lightly flour surface and knead for 6-8 minute adding flour as required to form a nice elastic dough.
  4. Let rest for 10 minute.
  5. Divide into 3 and roll into 14 inch long (approx.) rectangles.
  6. Roll each up jelly-roll fashion style, pinching long edges closed.
  7. Turn ends under and let rise on greased baking sheets for 1 hour.
  8. Put a bowl of hot water on bottom rack of oven and preheat to 400°F.
  9. Bake 15 minute.
  10. Take bowl of water out, turn oven down to 350 F and continue baking for another 20 to 25 minute.
  11. Cool on racks.

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