I could eat an entire loaf of this bread, I love it that much.

Not that I’ve tried or anything…

I don’t make it very often for that reason and also because it is a yeast bread.  Yeast bread makes my son Clayton itch all over.  So mostly I use this bread for bartering.

Yep. I said bartering.

Do you have anything I need? I’ll bake you a loaf or two.

I’m including this in breakfast recipes because it also makes wonderful french toast. Sliced thick and then dipped and cooked and drizzled with maple syrup….mmmm…yummy.   Alas, I do not have pictures of the french toast because I have not made it in a very long time and I did not get to eat these loaves that modeled for me. They were bartered away.

This recipe is passed down from my mom.  For my bridal shower the women of my parents’ church (and also, therefore, the church I grew up in) put together a cookbook of their favorite recipes. I’m so glad this one was included, or I might have had to go on a covert mission in the middle of the night to raid my mother’s recipe box. Or I suppose I could have just asked her for it. That would have worked, too.  Either way, I am now passing it along to you.

With soup, made into sandwiches, fresh from the oven, or made into french toast, may you enjoy it any way you decide to use it.

FRENCH BREAD

2 1/2 cups warm water

2 Tablespoons sugar

2 Tablespoons yeast

1 Tablespoon salt

2 Tablespoons butter, softened

6 cups flour

Dissolve yeast in water, with sugar, in large mixing bowl.

Add salt, butter and 3 cups flour and beat well for a few minutes.

Mix in remaining flour until well blended. Allow mixture to stand 10 minutes., then stir.

Let stand 10 minutes and stir again.

Do this 5 times total.

I use magnets to help me keep track of how many times I’ve stirred and let it stand.  I start with five magnets on the counter and every time I finish a “cycle” I put a magnet back on the fridge. When I put the last magnet on the fridge I know it’s time to move on.

Place dough on lightly floured surface.

Divide dough in half.

Roll each half into a rectangle about 18 x 12 inches. Roll up starting at the long side.  Pinch edges together and place seam side down on a cookie sheet sprinkled with cornmeal (I use flour as we’ve got kids with corn allergies, too). Somehow I ended up with pictures of the magnets but no explanation pictures for this part. You’re smart, I’m sure you can figure it out.  Put both loaves on one cookie sheet.

Cover lightly and let rise for 30 minutes.  With a sharp knife, slash top of each loaf diagonally in 3 places. Brush with egg wash (1 egg plus 1 tsp. water, beaten together)

Bake in a preheated 400 degree oven for 30 minutes.

ahhh…golden yummy goodness.