I've never been much into bread making. Why would I be when you can get great bread at a local bakery for a couple bucks and without any of the hassle? All that rising, and kneading, and punching and kneading, who needs it? 

Little did I know that there is bread that doesn't need any of the typical fuss and turns out perfect every time. Our family is friends with a wonderful french couple who shared their bread secret with my mother-in-law some months ago. I can just see the conversation, "You silly American's with your silly bread - THIS is how to make bread."

Here are a few of the amazing things about this bread:

Convinced yet? 

FRENCH BREAD RECIPE

(from Sophie)

For one large loaf

3  c. all purpose flour

1 1/2 c. very warm water (almost hot)

3/4 tbl. active dry yeast

3/4 tbl. salt

Place flour in a large bowl.

In another bowl, combine water, salt and yeast, mixing with a spoon until yeast is dissolved.

Dump water mixture into flour all  at once. Mix until just combined with your hands. The dough will be very sticky. (For high altitude, add more water as needed, the dough should be very moist.)

Cover and let sit for 2 hours. (Check it after 90 minutes, if its not well on its way to doubling in size, place it on the edge of your open over door with your oven on the lowest temp. possible for the last 30 minutes.)

After 2 hours when the dough has doubled, cover it in plastic wrap and put in the fridge for 2 hours, or up to a week. 

Preheat oven to 425 degrees. Flour your counter-top liberally.  Dump the dough onto the floured surface and form into a loaf, any size you want. Use flour as needed to keep from sticking.