Crunchy French Bread

Crunchy French Bread

Ingredients

2 cups war, water
1 tablespoon yeast
1 tablespoon vegetable oil
1 tablespoon sugar
2 teaspoons salt
5-5 1/2 cups bread flour

Directions

1

Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).

2

Add salt, oil, and 3 cups flour; beat for 2 minutes.

3

Stir in 2 cups flour to make a stiff dough.

4

Knead until smooth and elastic, about 10 minutes.

5

Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.

6

Punch down and divide in half.

7

Shape dough into two long slender loaves.

8

Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.

9

Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).Cover and let rise until doubled.

11

Bake at 375 degrees for about 30 minutes.

12

Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust. ( Used cornmeal and added some cheese for cheeseyness)

Caramelized Onion Bread

Caramelized Onion Bread
1 1/2-2 cups thinly sliced sweet onions
2 tbsp vegetable oil
1 tbsp active dry yeast
1 tbsp sugar
1 1/2 cups water, warm (100-110F)
4-5 cups bread flour
1/4 tsp freshly ground pepper
1 tbsp salt

In a medium sauce pan, cook onions and 1 tbsp of vegetable oil over medium-high heat until onions are translucent. Reduce heat to medium, add remaining vegetable oil and continue to cook until onions are light golden, about 15 more minutes. Cool to room temperature, or just slightly warm.
In a large mixing bowl (or the bowl of a stand mixer), combine yeast, sugar and 1/4 cup water. Stir to dissolve and let sit until yeast is foamy, about 5 minutes. Pour in remaining water, 3 cups bread flour and mix well. Add onions, pepper, salt and another cup of flour and stir again. If using the stand mixer, use a dough hook attachment. Add remaining flour gradually until dough comes together into an elastic ball. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 4 minutes. Place dough in a lightly oiled bowl and let rise unil doubled in size, about 1 hour.
Preheat oven to 350F.
Lightly grease a 10-inch tube pan with vegetable oil. Gently deflate risen dough on a lightly floured surface, press a hole in the center of it (like a giant donut) and place in tube pan. Let rise until nearly doubled in size, about 45 minutes.
When bread is finished rising, bake for 45 minutes. An internal read thermometer will read about 200F when the bread is finished and the loaf will be a dark golden color.
Turn loaf out of pan onto a cooling rack to cool to room temperature before slicing.

Makes 1 large loaf