A chewy and versatile bread, great for dipping in soup, as a sandwich, or just eating with a pat of butter!
Course: Appetizer, Side Dish
Keyword: 5 ingredient bread, chewy bread, french bread
Author: Sue Ringsdorf
1Tablespoonyeast- I use Red Star
2 1/2cupswarm water- not hot, not cold!
5-6cupsall-purpose flour- or until right consistency
In large standing mixer, combine the yeast, sugar, salt, and warm water. Be careful to use warm water, not hot.
Mix and let sit for about 15 minutes to get the yeast working.
Gradually add 5-6 cups flour until you get just the right consistency. You want the dough to be soft but not too sticky.
Grease a large bowl with canola oil and add the dough. Punch the dough down into a nice smooth ball. Cover with a clean dishtowel and set it in a warm corner of your kitchen.
Let the dough rise until doubled in size. Punch down and smooth it out, and let it rise again.
Form into two large oblong shapes (or you can make several smaller loafs or even buns). Place on a large greased cookie sheet or on a french bread pan. Cover with a towel and let rise again, about 30-40 minutes.
Cut slits on top of loaves with scissors or serrated knife. Mix one egg white and 1/2 teaspoon salt and brush this mixture on top of the loafs.
Bake on 400 degrees for 25 minutes or until bottom is slightly brown and crunchy, and top is nice and golden brown. Remove and let cool on baking rack.
Using warm water will activate the yeast mixture. After about 10-15 minutes, it should be foamy.
Add flour until you get the right consistency. It should be slightly sticky, but easy to handle.
The dough will rise differently each time you make it, depending on the temperature/humidity inside and outside your house.
Different climates also affect how fast dough rises. In Texas, my dough rises pretty quickly due to more heat and humidity.