Simple Mixer French Bread Recipe
2 packages active dry yeast (or 4 1/2 tsp. of the bulk stuff)
2 1/2 cups warm water (105 to 115)
1 Tbsp. salt
1 Tbsp. olive oil
7 c. all-purpose flour (or bread flour)
I like to warm my mixing bowl first by running it under hot water in the sink.
Dissolve the yeast in the warm water in the warm mixer bowl. Add salt, butter, and flour. Attach the dough hook and mix for a minute or so until the ingredients are all blended. Then knead for for 3 minutes on speed 2. The dough will be sticky.
Put the dough in a greased bowl and turn it to lightly greas the dough all around. Cover with a clean tea towell and let it rise in a warm place until it's doubled in bulk. About an hour.
Punch down the dough and divide in half. Toll each half into a 12x15 rectangle. Roll the dough tightly from longest side, tapering the ends. Place on greased baking sheets. Cover again with clean tea towells. Let rise in a warm place until doubled in bulk. About an hour.
With a very sharp knife, either slice one long slice down the middle or 3-4 diagonl cuts on the top of each loaf.
Bake at 450 for 25 to 30 minutes. Remove from the baking sheets right away and put on your cooling racks.