French Bread

1½ tbsp active dry yeast
1 tbsp sugar
2 cups warm water
500 mg vitamin C, powdered
1 tbsp salt
6 cups flour

Mix water, yeast, sugar and vitamin C in a large bowl. Let stand 10 minutes. Add salt and 2 cups flour. Mix until smooth. Add remaining flour ½ cups at a time. Dough will form a shaggy mass and clear the sides of the bowl.

Turn dough out onto a floured surface and knead, adding flour 1 tbsp at a time as necessary, until dough becomes soft and silky, not sticky. Place dough in a greased bowl, turning once to grease top. Cover with plastic wrap and let rise until tripled in bulk, 1 ½-2 hours.

Turn out onto a lightly floured surface and divide into 2 loaves. Place in greased pans. Loosely cover with plastic wrap and let rise until doubled in bulk, about 30-40 minutes.

Bake at 350° for 35 minutes. Spray a mist of water into oven for a crisp crust, if desired.

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