Basic French Bread

Basic French Bread

1 pkg dry yeast
1/4 cup warm water (110' to 115')
3-1/2 cups unbleached white flour
1-1/8 cups warm water (110' to 115')
1/2 Tbsp salt
Flour for kneading

Stir yeast into warm water and let stand for 10 minutes. Combine 5 cups
flour with the other warm water in a large mixing bowl. Mix well, add yeast
and remaining flour and salt, then beat until well mixed. Turn out onto a
lightly floured surface and knead until dough is smooth and elastic, adding
more flour, if necessary to keep dough from sticking to surface. (kneading
takes about 10 minutes. ) Put dough into an oiled bowl, turning to coat
surface. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch
down dough and turn out and knead for 2 more minutes. Return to bowl, cover
and let rise one more time until doubled. (This takes about 2 1/2 hours. )
Turn out dough again and shape into 3 to 6 rectangles; flatten and fold like
envelopes, then seal edges to prevent air pockets. Roll to fit bread pans.
Place in buttered bread pans. Cover lightly and let rise until doubled,
about 1 hour. Preheat oven to 450 degrees. Place a shallow pan with 1" or so
of hot water on the rack below where bread will be baking. Now, with a sharp
knife, slash the top of loaves 3 or 4 times on the diagonal, then brush with
water. Bake loaves for 30 to 40 minutes. After removing from oven, brush
loaves with ice water, then turn out on wire racks to cool.