Roll it from the long side
Risen and ready to pop in the oven
Ingredients:
~ 3 Tbsp sugar
~ 1 Tbsp salt
~ 1/2 c. veggie oil
~ 3 c. flour
~ 2 Tbsp yeast
~ 3 c. flour
Directions:
Dissolve yeast in 2 c. warm water. Add all ingredients (except last 3 c. flour). Mix well. Add the rest of the flour, a little at a time, until dough is no longer sticky (dough should always be slightly sticky :) If using a mixer or Bosch, add flour until dough pulls away from sides. Place in a warm place and rise until doubles. Cut dough in half. Roll halves into 15x9 rectangles and then roll up, lengthwise (like cinnamon rolls), pressing the seam to seal. Press ends and tuck under so they're smooth. With a cerated knife, make a few slashes on top (to look pretty like french bread should!) Place loaves onto an extra LARGE cookie sheet and let rise until they double. Bake at 400 degrees for 20 minutes.
Recipe from: Marva Lu Kesler
