Brittany's French Bread

Brittany's French Bread

2 cups warm water
2 Tablespoons sugar
1 Tablespoon yeast
1 Tablespoon salt
2 Tablespoons oil
5 cups flour

In the bowl of a stand mixer combine water, sugar and yeast. Let sit for about 5-7 minutes until bubbles form. Add salt, oil and 3 cups flour. Using the dough hook attachment, stir together. Add 2 more cups flour, one cup at a time, until dough is soft but not too sticky. The dough should not stick to the sides of the bowl but when you touch it, it still sticks to your fingers slightly. 

Knead dough in mixer for 2 minutes on high so the dough is smooth. Cover the bowl and allow dough to rest in the bowl for 10 minutes. Stir (turn on mixer for 10 seconds) again. Repeat this step 3 more times so dough has completed four cycles of rising and stirring. 

After the final resting step, remove dough from bowl and divide in half. Lightly spray the counter top with oil and roll one section of dough into a 9x13 rectangle. Roll dough up, starting with long side and tuck in the short sides to seal it off. Place rolled up dough on a cookie sheet (lined with parchment paper--optional). Repeat with remaining half of dough. Using a sharp knife make three diagonal cuts on the top of the bread. Then cover with greased plastic wrap and allow to rise until double (about an hour). Bake ate 375 degrees for 25 minutes.