Libby's French Bread

1 T salt
2 1/2 c warm water
2 T yeast
2 T sugar
2 T oil
6 c flour
1 egg + 1/2 t salt
sesame or poppy seeds (optional)

In a large mixing bowl, add salt; pour in water and yeast. Sprinkle sugar on top of the yeast. Add oil. Add flour to liquids and mix until flour is well mixed. Allow dough to rest 10 minutes and stir down. Do this 5 times. Turn onto an oil coated counter. Divide dough into 2 parts. Roll each part to 9x12-in rectangle, then roll like a jellyroll from long side. Pinch edge to seal. Place loaves on pan (covered with Silpat). Cut diagonal slits with a sharp knife. Pt a small pan filled with water in the oven, then preheat your oven to 400. Let the bread rise for 30 minutes or until doubled in size. Brush with egg mixture of 1 egg and 1/2 t salt, beaten with a fork. Sprinkle with sesame seeds or poppy seeds or leave plain. Bake for 20 minutes (keep water in there too).

Variations: You may also roll this dough into hard rolls, hoagie buns, breadsticks or rosette rolls. You would brush each with the egg mix before baking. Bake for fewer minutes for the roll and breadsticks. Make sure and put the water in oven prior to preheating it. Enjoy!!

Recipe from Libby. Tested and approved by Lindsay and Andy. Delicious as french toast!!