Adam’s French Bread

In a standing mixer bowl, add warm water (between 95-105 degrees), sugar, and yeast. Stir and let stand for a few minutes (until frothy).

Add the oil, salt, and half of the flour. With the dough hook, mix on low for 1-2 minutes. Continue to mix slowly on low while adding the rest of the flour. The dough should pull away from the sides of the bowl.

Once the dough pulls away from the sides, mix from about 2 more minutes. If the dough feels sticky, add a little more flour. The dough should be soft but not sticky.

Cover the bowl with a towel, and let the dough rest for 15 minutes.

Prep the baking sheet by lightly spraying it.

Once the dough has rested, remove it from the bowl unto a lightly floured surface. Separate the dough into 2 equal pieces.

With one section, use a rolling pin to gently roll the dough into a rectangle (about 14" x 8"). Then roll the rectangle up, starting from the longer edge, and push out large air bubbles.

Repeat with the other section of dough.

Carefully place the dough on the baking sheets with the seam side down. Score each loaf the desired amount (about 5 angled slashes). Cover with a kitchen towel. Let the dough rise in a warm place for 30-40 minutes, or until the dough has doubled.

Preheat the oven to 375 degrees.

While the bread is rising, make an egg wash by beating an egg and water together in a small bowl.

Once the loaves have doubled in size, remove the towel and brush on the egg wash using a pastry brush. Make sure to get all along the sides.

Place the loaves in the oven. Either on the bottom of the oven or in a small dish, place 5-6 ice cubes below the loaves. This is optional, but will create a crispier crust.

Bake for 20-25 minutes, or until the bread is golden brown and baked through.

Remove from oven and let cool before slicing.