Soft and Chewy French Bread

This bread is really good with a chewy crust and soft middle! It takes a little follow-through, but really isn't hard at all. It makes 2 regular sized loaves so you can have one for dinner and the other for French Toast in the morning!

Soft and Chewy French Bread 

1 1/2 Tbl. instant yeast

1/2 c. warm water

1 1/2 Tbl. sugar

2 c. water

1 1/2 Tbl. oil

2 1/4 tsp. salt

6+ c. all-purpose flour

Combine the yeast, 1/2 cup warm water and sugar; let it proof for ten minutes.  Then, add 2 cups water, oil, salt and 3 cups of flour.  Mix until flour is incorporated, then gradually add remaining 3 cups* of flour.  Using the dough hook on a stand mixer, knead about five minutes, then turn out onto generously floured surface.  Every ten minutes, for the next hour, knead two or three times.  This is what gives the crust that french bread chewiness.  It is not crucial that kneading takes place at exact 10 minute intervals, just make sure to come back at least four times in the next hour to knead the dough a few times, then form back into a ball (keep dough covered between kneads, so it doesn't dry out). 

Divide dough into 2 portions for regular-sized loaves or 4 portions for small loaves.  You should be able to fit 4 on a jelly-roll style cookie sheet if you line them up on it the the short way - it's ok if they touch a little after they rise. Spread each portion out into a rough rectangle and roll up, jelly-roll style.  Take the two ends of each loaf and tuck under slightly. Place on a lightly greased cookie sheet.  Spray a sharp knife with cooking spray and cut 3 diagonal lines into the tops of each loaf, about 1-inch deep.  Brush loaves with a beaten egg white, making sure to get every single spot.  Whatever doesn't get covered with egg wash won't brown.  Raise until doubled or 30 minutes.  Bake at 425 degrees for 10 minutes, then at 375 degrees for 18-20 minutes, rotating pan halfway through.         

*Notes: Some bread recipes tell you to keep adding flour until the sides of your bowl come clean - DON'T do that for this recipe.  This bread is incredibly tender, which means the dough is going to be softer and stickier.  Much of the dough will be hanging onto the dough hook and some will still be stuck to the bottom and sides of the bowl.  You can tell you've added enough flour and you've kneaded the dough long enough when you can pinch off a small bit and easily roll it into a little ball in the palm of your hand.  It will still be a little sticky to the touch, but not so sticky you can't roll it into a ball. I had to add more flour than the 6 cups to get it not sticky enough. This will depend on humidity, temperature, etc.

From eatcakefordinner blog.