Soup’s French Bread

4 cups bread flour

3 packets of fast rising yeast

¾ cup of sugar

1 ½ cup of warm tap water

2 tablespoons of olive oil

½ teaspoon of salt

In mixing bowl mix all until dough pulls away from bowl. Remember in humid or rainy weather you may have to add a little more flour.

Place dough in oiled gallon zip lock bag with bag almost closed. I use non stick spray or olive oil. You don’t want to close the bad all of the way because as the dough rises it will build up CO2 gas in bag and it will explode.

After dough has doubled in size, cut dough in half and roll into two logs, (I use French bread pans but if you don’t have that use cookie sheet lined with parchment paper). Place into a preheated oven on 175 (yes I said 175) with oven light on. When dough doubles in size again (second rise) turn up oven to 300 and baked 15 to 20 minutes until bread is a little brown on top. The longer you bake the harder the bread gets. When done brush with olive oil and sprinkle with salt and eat and enjoy!