French Bread

2 cups warm water
1 package rapid rise dry yeast
1 tablespoon salt
2 teaspoons sugar
1 teaspoon softened butter
6 cups plain flour (or bread flour)

Sprinkle yeast into warm water, stirring until dissolved. Add salt, sugar, butter and 2 cups of flour. Beat until smooth - about 2 minutes. Gradually beat in remaining flour until dough leaves the sides of the bowl.

Knead until smooth and elastic - about 15 minutes (or use electric mixer dough hook for about 5 minutes) Place in lightly greased bowl; turn upside down to bring up greased side. Cover with towel and let rise in warm place free from drafts until doubled in size, about 1 1/2 hours.

Spray a cookie sheet with Pam. Punch down the dough and turn onto a lightly floured board and divide in half. Roll each half into a n oblong shape. Beginning with the wide side, roll tightly as for a jelly roll, tapering the ends. Pinch ends to seal.

Place rolls 5 inches apart on cookie sheet. Brush each roll with cold ware. Cut 4 diagonal slashes across each loaf. Let rise uncovered in warm place free from drafts until double in bulk, about 1 1/2 hours.

Preheat oven to 400 degrees. Place a shallow pan of water on the bottom rack of the oven. Bake loaves for 40 minutes, brushing with water every 15 minutes. (I use a spray mister and mist the loaves about every 15 minutes). Brushing with water forms the crunchy crust typical of real French bread.