No Knead French Bread - sugar

Method

• 1. Combine first 3 ingredients (the 2 1/2 teaspoons sugar, 1/2 Cup warm water, and yeast) in a large bowl and let stand 5 minutes
• 2. Stir in the next 4 ingredients mixing well. With an electric mixer beat in 2 1/2 cups flour.
• 3. Gradually add up to 6 1/2 to 7 cups of flour total, mixing with beater as long as possible and then by hand to make a soft dough.
• 4. Let dough stand in a draft feel place for 40 minutes, stir down gently every 10 minutes.
• 5. Turn dough onto a floured surface.
• 6. Divide dough into 2-4 portions depending on how large a loaf you want.
• 7. Roll each portion into a rectangle. Roll up the dough section jelly roll fashion (starting on long side), pinch dough slightly as you roll. Pinch to seal ends and seam.
• 8. Place the roll of dough (seam side down) on a jelly roll pan that has been greased lightly and sprinkled with cornmeal.
• 9. Make diagonal slits in the top of the loaf with a sharp knife.*
• 10. Bake in preheated oven at 400F for 20-25 minutes.
• * Optional: Combine 1 beaten egg and 2 Tablespoons milk, brush on top of bread and sprinkle with your favorite seed prior to baking.
• NOTES: Before rolling the dough in a jelly roll fashion spread with your choice of any or all of the following: melted butter, minced garlic fresh, powder or salt, parsley, cheese (parmesan or any other for that matter) herbs just use what every you have on hand. Then roll up jelly roll fashion and proceed as instructed above.