Herbed French Bread Recipe

Herbed French Bread Recipe by: Paula Deen
Ingredients: Make 2 loves
2 ½ cups warm water (105 to 110 degree)
2 (1 ounce) package active dry yeast
1 tablespoon sugar
¼ cup olive oil
1 tablespoon sugar
¼ cup olive oil
1 tablespoon salt
1 tablespoon minced fresh thyme
7 to 8 cups all purpose flour cornmeal

Procedures:

• In a medium bowl, combine 2 ½ warm water, yeast, and sugar. Let stand for 5 minutes or until mixture is foamy.
• In a large bowl, combine olive oil, salt, and thyme. And yeast mixture, beating at low speed with a mixer utnil smooth. Gradually add 5 cups flour, beating until smooth. Gradually beat in enough remaining flour to form a soft dough.
• On a lightly floured surface, turn out dough, and knead for 6 to 8 minutes or until dough, and knead for 6 to 8 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Cover, and let stand in a warm place (85 degree), free from drafts, for 45 minutes or until doubled in size.
• Lightly grease a baguette pan or baking sheet. Sprinkle with cornmeal. Divide dough in half. On a lightly floured surface, roll out half of dough into a 15x12 inch rectangle, roll up dough, jelly roll fashion, staring with 1 long side. Repeat procedures with remaining dough. Place on prepared pan; cover, and let stand in a warm place, free from drafts, for 45 minutes or until doubled in size.
• Preheat oven to 375 degree. Bake for 20 to 25 minutes or until loaves sound hollow when tapped. Let cool on pan for 10 minutes. Remove from pan, and cool on a wire rack. End.