Fabulous French Bread - vegan

Obtaining this very recipe highlighted our time spent living in Buffalo. A sincere bow of gratitude to the Showalters for all their kindness and generosity.

2 TBS sugar
2 TBS yeast
2 ½ cup warm water (110F)
2 TBS olive oil
1 TBS salt
6 cups flour

Combine the sugar, yeast and water until bubbly. Add the oil, salt and 3 cups flour to the yeast mixture and stir until smooth. Add the rest of the flour until the dough is no longer sticky but definitely not dry. Sometimes I take it out of the bowl and knead it and sometimes I just stir it in the bowl. Let the dough rise 10 minutes and then stir down. Repeat four times. Roll into a rectangle (or two, depending on loaf size) and roll up like a jellyroll. Place on a baking sheet, cut three slits on top of the loaf and let rise for 30 minutes. Bake 350F for 20-30 minutes.

* I’ve used up to three cups whole-wheat flour with success.
* Sometimes the dough doesn’t rise much before it goes in the oven and it works out just fine.
* I make about six loaves at a time and cut the bread and freeze it in zipper bags. We take it out a few pieces at a time and pop it in the toaster.
* When we want garlic bread, I take it out of the freezer, put the slices on a baking sheet and put it directly in an oven (250-300F). Mix olive oil, salt and grated or minced garlic and when the bread is defrosted, take it out and brush it with the oil mixture. Put it back in the oven until you eat.