French Bread

1 3/8 C Warm Water
2 Tbsp Olive Oil
2 tsp Salt
4 C Bread Flour
1 Tbsp Sugar
2 tsp Active Dry Yeast
Cornmeal

Preheat oven to 375 degrees.

In a large bowl, add water, yeast and sugar and allow to soften (dissolves and starts to bubble, about 5 minutes). Then add Olive Oil, Salt and Flour. Mix until all ingredients are well combined and dough pulls away from sides of bowl. Dough should be smooth and elastic but not too sticky.

If using a KitchenAid mixer with a kneading hook, allow dough to knead for 5 minutes and then let dough rest for 10 minutes. Re-knead dough for another 5 minutes after it has rested.

Remove the dough from the bowl and shape it into a loaf by rolling the dough and pinching a seam underneath. Tuck the ends of the dough under and pinch to seal.

On a large cookie sheet, grease the pan with butter where the dough will sit and then dust with cornmeal (optional). Place shaped dough on the greased cookie sheet. Make 5 cuts in the top of the bread with a serrated knife (not too deep).  Cover and allow to rise for 1 hour. If the dough does not appear to rise, don't worry too much, it should rise when baked.

Bake for 30 minutes. Remove from oven and place loaf on a cooling rack for about an hour. Once loaf is completely cooled, it may be sliced or stored in an air-tight container.

Makes about 12 servings.