Our daily bread

A few years ago I started making bread weekly.  At first I started with the Julia Childs white bread, then I switched to another sandwich bread before settling on a french loaf!  It's sturdier and can survive in a lunch box while being thrown around or swung as we all know is the MOST important consideration when baking bread.  Here's the recipe I make at least once a week (often I make two loaves and give one away to neighbours or family).

1C warm water (about 120F)

2T sugar

2 1/2t dry active yeast

2T oil

1 1/2t salt

3C flour

In medium bowl add warm water, sugar, and yeast.  Mix well and let sit for about 5 minutes (to proof; yeast should become rather foam-like).

Add oil, salt, and 1 1/2C flour.  Blend till well combined, sticky dough is created.

Add another 1C flour and combine.

Dump 1/2C flour onto cleaned counter surface.  Turn dough out onto flour.  Knead in flour till smooth elastic dough is formed (roughly 5-8 minutes).

Place dough in lightly grease bowl, turn over once, cover with cellophane and allow to rise for 1 hour.

Punch dough down and flip.  Allow to rise for another hour.

Punch dough down, create roughly a 9x13" rectangle.  Starting at one short end roll to other short end.  Run a sharp knife under cold water to create clean cuts in loaf. 

Cover with cellophane and allow to rise 1 hour.

Preheat oven (before 1 hour rise is completed) to 350F.  Remove cellophane and bake for 25 minutes.  Rub with butter or eggwash after removal. 

To slice any loaf of bread: cut in half at the center of the loaf first then create slices from the middle cut working your way towards the smaller end of each half.