French Bread

FEEL FREE TO MAKE EDITS - I'M SURE EVERYONE'S IS SLIGHTLY DIFFERENT.From the kitchen of:  Lindy Andrus (Katie's aunt)

INSTRUCTIONS:

1. Combine and let foam:

• 4 C warm water

• 1/4 C sugar

• 2 Tbs yeast

2. Add:

• 1/3 C soft margarine

• 1 Tbs salt

• About 10 C flour (enough to make a "stiff dough.")

3. Knead well and let rise in an oiled bowl in a warm place.

4. Every 10 min. punch it down - for about an hour total (Maybe it wouldn't have to be punched so often... I haven't played with it much).

5. Form into 3 or 4 long loaves and cut diagonally into top portion of the loaves to make them look official and stuff (in my book it says, "Sometimes I wait 15-20 min. to form the last loaves so they won't be too light before I can get them baked.").

6. Let raise for about 30 min.

7. Bake at 425ºF for 10 min.

8. Reduce heat to 350ºF and continue to bake for 20 min. more.

9. Only bake one cookie sheet of bread at a time.

MAKES: 3-4 loaves