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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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. Ingredients:
6 -7 cups all-purpose flour, divided |
1 teaspoon sugar |
1 teaspoon salt |
1 tablespoon quick-rise instant yeast |
3 tablespoons oil (preferably olive) |
2 1/4 cups lukewarm water |
Directions:
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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