Easy French Bread

Directions

1. In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).
2. Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a softball that doesn't leave a lot of dough residue on your fingers. Knead for 2-3 minutes until the dough is smooth. If the dough clings to the side of the bowl, add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.
3. Transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.
4. Turn the dough onto a lightly greased surface and divide it in half. Pat each section into a thick rectangle, 9X13-inches or thereabouts (doesn't have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet.
5. Cover with greased plastic wrap or a kitchen towel, and let the loaves rise until noticeably puffy and nearly doubled in size, about an hour. Preheat the oven to 375 degrees F and make sure an oven rack is in the center position. With a very sharp knife or razor cut several gashes at an angle on the top of each loaf. Bake for 25-30 minutes until golden and baked through. Remove from the oven and slather with melted butter or oil (optional, but delicious). Repeat with the 2nd loaf (or if you have a convection setting, the loaves can bake at the same time, just rotate the baking sheets halfway through baking)