French Soft Recipe - Cooking with Rose International Total 1.5 hours from start to finish. Makes 2 medium size loaves. Need 1 large dish or large baking pan. Ingredients:

• 3.5 cups all-purpose • ¾ cup very warm water (116 -125 F) • 1 tbsp • 2 tsp • 1 tsp salt • 2 tbsp oil • ½ cup warm water (100-115 F) to activate yeast Steps:

• In a bowl or cup, stir yeast and 1 tsp sugar in ½ cup warm water. Set aside for 5 minutes to activate yeast. • In a large bowl, add flour, salt and remaining sugar, stir and mix well. • In large mixing bowl or electric mixer, add ¾ cup very warm water, yeast mixture and only ½ cup of dry flour mixture; Stir with spoon so wet and dry ingredients are mixed well. • Add the rest of dry ingredients and oil, knead in mixer for about 3-4 minutes until pulls away from sides of bowl. If by hand, knead a little longer, perhaps 7 - 8 minutes until dough is smooth and not sticky. • If dough is a little hard, add a little bit of water at a time, like one teaspoon at a time and continue . • If dough is still a little wet, add a little bit more flour and continue kneading. • Let dough remain in bowl and cover with a clean dry towel. Set aside for 10 minutes to activate the . • Line parchment paper on glass baking dish or pan. • After 10 minutes, divide dough into 2 loaves. Using a , roll out dough and shape into 2 logs. • Transfer loaves onto pan several inches apart, centered on pan. Using a serrated knife, make two or three diagonal cuts on the top of each dough. • Sprinkle top of dough with flour and cover loosely with clean kitchen towel so it can rise. • Let dough rise/proof in warm place for 45 minutes to 1 hour until it is about double in size.

**USING A PREHEATED TO PROOF DOUGH**:

• As soon as I set my dough aside to rest for 10 minutes, by minute 7 or so, I preheat my oven between 100- 110 F, then turn off the heat and close the oven door. • I then transfer the covered dough into oven to proof. • You can also leave your covered dough in the oven with the light on or on your stove with the light on.

BAKING THE DOUGH & PREHEATING OVEN: **IMPORTANT NOTE/TIPS IF YOU USE ONE/SAME OVEN TO PROOF & BAKE DOUGH:**

• Always check dough after 30 minutes to see the progress. • If you have one oven, after 40 minutes of proofing, take the dough out of the oven (your dough should be close to twice the size of the logs). • Immediately preheat your oven to 375 F. o By doing this, first you don’t waste time. My oven takes about 15 minutes to reach 375 F. o Secondly, if you wait for an hour before taking the dough out of the oven, then wait 15-20 more minutes or longer (depending on your oven), your dough can over proof and may not come out right. • While your oven is preheating, leave your dough covered on your stove with the light on or anywhere warm in your kitchen so it can continue to rise. DO NOT let dough over proof. Double in size or near double is fine. • Once oven is 375 F, bake in the middle of the oven 20-25 minutes until it is golden brown. • After it is ready, transfer your loaves onto a wire rack for a few minutes to cool off. • Slice it any way you want while it’s warm and enjoy!