This recipe makes me feel like a really good homemaker.

I'm not good at making sandwich bread.  I have yet to find a truly great whole wheat sandwich bread recipe.  It is quite possible that I have found several great recipes, but have failed to make them correctly.  I can, however, make french bread.

This recipe comes from my old ward cookbook.  It has turned out well every single time I've made it.  I've even had success using all whole wheat flour, though let's be honest, the white flour version always tastes better.

Fabulous French Bread 
from Colleen H.


2 1/2 c. warm water
2 Tbsp. sugar
2 pkg. (4 1/2 tsp.) dry yeast (not instant)
1 Tbsp. salt
2 Tbsp. cooking oil
6 c. unsifted flour
1/3 c. extra flour
1 egg

In a large mixing bowl pour in water, sugar, and yeast.  Whisk to dissolve yeast and sugar completely.  With a wooden spoon, stir in salt, oil and half of the flour, beat vigorously.  Stir in remaining flour until all dry ingredients are completely mixed in, leaving spoon standing in heavy dough.  Allow dough to rest ten minutes then stir down.  (Cover the dough with a damp cloth so the dough doesn't dry out.)  Repeat until dough has been stirred down 5 times.  Prepare a cookie sheet by spraying with cooking spray.  Turn dough onto floured board and knead only enough to coat dough with flour so it can be easily handled.  Divide dough in half.  Roll each half in a rectangle about 9x12.  Roll like a jelly roll and pinch edges.  Arrange loaves side by side on cookie sheet.  Cover lightly and let rise for 60 to 90 minutes.  Preheat oven to 400 degrees.  In a small bowl scramble egg well.  Cut three diagonal slits in the top of each loaf.  Brush surface with egg.  Sprinkle with poppy or sesame seeds if desired.  Bake immediately 20-25 minutes.  Remove and cool on rack.

Enjoy!