No- Knead French Bread

This is a staple recipe for me. I use to make bread, rolls and for Pizza crust. It freezes well.



2 1/2 cups warm water

2 1/2 tsp sugar

2 packages of dry active yeast

2 tablespoons butter or margarine ( melted) I also use canola oil instead of butter or margarine.

2 teaspoons salt

6 1/2 to 7 cups of all purpose flour

1 large egg beaten

2 tablespoon milk

• Mix warm water, sugar, yeast, salt, and melted margarine. Mix for 30 sec. Then add 2 1/2 cups of flour. Mix on medium speed until blended. Gradually stir in enough remaining flour to make a soft dough.
• Let dough stand in bowl for 10 min. Stir gently for a for seconds; cover. Repeat stirring every 10 minutes for next 40 min. ( I actually have forgotten to do this and it still comes out fine.)
• Turn dough out onto a floured surface; divide in to 3 equal portions. ( I divide mine into 4 equal portions) ( It fits better into ziploc bags)Roll in to a 13x 8 inch rectangle. Roll up; in jelly roll fashion starting with the long side; pinch ends to seal. ( I also don't roll it- I shape it into a log or large worm with my hands. It not as pretty but much faster)
• Place loaf seam side down, on a greased baking sheet. Cover and let rise in a warm place. Aprox. 40 min or until doubled in size.
• Make diagonal slits about 1/4 in deep down the length of the loaves, using a sharp knife. Combine egg and milk in a small bowl beating until blended. Brush gently over loaves after rising.( if you want you can add sesame seeds for decoration.
• Bake at 400 for 20 to 25 min or until loaves sound hollow when tapped.