Christina's Fabulous French Bread

from Buffy Vandagriff Bailey

2 1/2 C. very warm water
1 TBSP sugar
1 TBSP salt (scant)
2 TBSP cooking oil
2 TBSP yeast
6 C. flour

Into mixing bowl fitted with dough hook, poor warm water, then add sugar, salt, 3 C. flour, yeast and oil. Beat vigorously 2 -3 minutes. Stir in remaining flour until all dry ingredients are thoroughly mixed. Allow dough to rest 10 minutes, then stir down. Repeat process until dough has rested 5 times.

Turn down onto floured board, knead only enough to coat with flour so it can be handled, then divide in half. Roll each part into a 9 x 12 rectangle and roll up like a jelly roll from the long side. Pinch the edge of the loaf to seal the dough. Place lenghtwise on a large cookie sheet sprinkled with corn meal, allowing for both loaves. With a very sharp knife, cut three gashes at an angle on top. Cover lightly and let rise at room temp for 30 minutes. Bake at 400 degrees for 30 minutes or until golden brown. Immediately place on cooling racks.

You can do combinations like 2 C white, 2 C wheat, 2 C oatmeal or 4 C white, 2 C wheat, etc. It's yummy however you make it!