Very Cool French Bread

I am making my good friend Susanna's French bread today. I love using recipes that remind me of friends or family members! The nifty thing about this is there is no kneading and you can make it ahead and refrigerate up to 24 hours before baking. So you can get the mess cleaned up, yet have very freshly baked bread when it's time to eat. There's nothing like the scent of bread baking to warm the heart (and start the stomach growling!)

Cool Rise French Bread

2 C flour
2 pkg. active dry yeast (or 2 1/2 Tb. loose)
1 Tb. Sugar
1 Tb. Salt
2 Tb. softened butter or margarine
2 1/4 Hot tap water

Combine dry ingredients to blend and add the hot water and butter. Mix with electric beater on medium for two minutes. Add one cup flour and beat on high for one minute or thick and elastic. Scrape sides of bowl and gradually mix in enough flour (about 2 more cups) to form a soft dough that leaves the sides of the bowl. Turn out onto floured board, round to a ball, cover with plastic wrap and a towel on top. Let rest for 20 minutes.

Punch down and divide into two equal portions. Roll into approx. 8 x 15 in. rectangle. Roll up tightly like a jelly roll, beginning with the long side. Seal edge and tuck in and seal ends. Place on greased baking sheet, seam side down. Brush with oil and cover loosely with plastic wrap.

Refrigerate from two to 24 hours. Remove, uncover and let stand 10 minutes while preheating oven to 400. Brush gently with cold water and slash tops of loaves at two inch intervals. Bake for 30-40 minutes.