Kimberly's French Bread

We ate this bread so quickly that there was no time for pictures. Maybe next time!

Ingredients

• 4 1/2 cups all-purpose flour
• 5 teaspoons yeast, or 2 1/2 (.25 ounce) packages active dry yeast
• 2 teaspoons salt
• 2 cups warm water (110 degrees F/45 degrees C)
• 1 egg

Directions

1. Put 5 teaspoons yeast in two cups warm water. Let sit for about 15 minutes, until the yeast is activated.
2. In a large bowl, combine 4 cups flour, salt, yeast, and water. Let this mix on speed one for 5-10 minutes. Dough will be sticky
3. On a floured surface, knead in enough flour to make a dough that is smooth and elastic (about 1/4 - 1/2 cups more flour). Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
4. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal.
Taper ends. (Kimberly mixed butter and a couple dashes of garlic salt, and then poured this onto the dough before I rolled up the dough. I made one loaf this way and one plain.)
5. Place loaves, seam side down, on a stone, far enough apart so that they don't end up cooking together. With a knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
6. Beat the egg, and liberally brush onto loaves making sure not to push down on the bread. Bake in a preheated 375 degrees F oven for 35 - 40 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet,
and cool on a wire rack.