French Bread

2 Tbls. sugar

2 Tbsp. Olive oil

2 tsp. kosher salt

2 c. hot tap water

5 cups flour

2 Tbls. yeast

Combine sugar, olive oil, salt, and hot water. Add yeast. Sit a few minutes and let it proof.

Add flour, a little at a time, mixing well to incorporate. Turn out onto a well floured surface, kneading, adding more flour as necessary to make a smooth elastic dough. Place in a greased bowl. Cover, and let rise until doubled, about 30 minutes.

On a lightly floured surface, roll dough out to a 12x15 inch rectangle. Starting at a short end, roll dough like a jelly roll. tucking ends under when finished. Place loaf onto a greased cookie sheet. Cut diagonal slits in top. Cover and let rise 30- 45 minutes.

Preheat oven to 400 F. For a softer crust, mix one egg and 2 Tbls. milk; beat with a fork, and brush over top of bread. Bake for 20 minutes, until golden brown. For a crustier bread, do not apply egg wash. Half way through baking, spritz loaf lightly with water.

Yields two loaves.