2 Tbsp dry yeast
1 1/3 c. warm water
2 tsp salt
3 to 3 1/2 cups w w flour
1 1/2 tbsp vital wheat gluten
Note: For the flavor or Sourdough add 1 tbs vinegar to the water.

Dissolve the yeast in water add the salt, flour and gluten. Knead until smooth and elastic adding flour as necessary so the dough is not sticky. Cover and rise 30 minutes.

Divide dough in half. Fold each in half. Press each into a 14-inch rectangle.

Keep the work surface lightly floured. Do not let the dough stick. Fold each piece in half. Pinch the edge to seal well. Fold the edges of each piece into the center then fold in half.

Keep in mind we are creating a long thin loaf of French bread. Fold in half longways again pinch to seal Roll gently with hands like rolling a pencil on the table to make the classic shape. Place on a large cookie sheet that has been dusted with additional flour. Cover and rise in a warm place for 1 1/2 hours.

Preheat oven to 425 degrees fahrenheit.

With a razor or sharp knife make 3 quick slashes in each loaf each one going 1/3 of the length of the bread.

Place a shallow pan of water on the lower shelf of the oven. Put bread in the center of the oven and bake for 20 minutes or until brown. Reduce heat to 400 degrees and remove pan of water. Bake for 10 minutes longer.

I know it looks complicated but it is not really and it is worth it for fresh ww French bread.

This recipe was contributed by Joan from the Radiant Recovery Community Forum.