My First Bread try!

I have never made bread before., but always wanted to. I finally had the time and decided to get over my fear and jump in. I am so glad that I did.

French Bread

Source: Betty Crocker

1 1/2 cup all purpose flour

1 package regular active dry yeast

1 cup very warm water (120-130 degrees)

1 teaspoon salt

1 1/3 to 1 2/3 cups of bread flour

1. In large bowl mix all purpose flour and yeast. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping the bowl frequently, until batter is very smooth. Cover tightly with plastic wrap and let stand about 1 hour or until bubbly.

2. Stir in salt and enough bread flour, 1/2 cup at a time. until a soft dough forms. Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy (dough will be soft). Grease large bowl with shortening. Place dough in bowl , turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 1 hour to 1 hour 15 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.

3. Grease uninsulated cookie sheet with shortening or spray with cooking spray. Place dough on lightly floured surface, forming into an oval shaped mound. Sprinkle top of dough with flour. Press straight down with a straight-edged knife lengthwise on dough to divide it into 2 equal parts. Gently shape each part into a narrow loaf about 16 inches long, stretching the top of the loaf slightly to make it smooth. Place loaves smooth sides up, about 4 inches apart on the cookie sheet.

4. Cover loaves loosely, but airtight, with plastic wrap. (Loaves will expand slightly in the refrigerator). Refrigerate at least 4 hours by no longer than 24 hours. (This step can be omitted, if omitted continue with next step).

5. Uncover loaves and spray with cool water; let loaves rise in warm place about 1 hour or until refrigerated loaves have come to room temperature.

5. Place 8 inch or 9 inch square pan on bottom rack of oven add hot water to the pan until about 1/2 inch from the top. Heat oven to 475 degrees.

7. Carefully cut 1/4 inch deep slashes diagonally across loaves a 2 inch intervals with sharp serrated knife. Spray loaves with cool water place loaves in oven and spray again.

8. Reduce oven temperature to 450 degrees. Bake 18-20 minutes or until loaves are deep golden with crisp crust and sound hollow when tapped. Remove from cookie sheet to wire rack. Cool.