French Bread

In the bowl of a stand mixer, stir together the warm water, sugar, and yeast, and set aside for about 5 minutes or until very foamy.

Add 3 cups of flour to the mixture along with the oil and salt and stir together with a spatula, then begin mixing with the dough hook on medium-low speed. Add the remaining flour a half cup at a time. Increase the speed to medium and knead until the dough comes together in a ball, 2 to 3 minutes. The dough should pull away from the sides of the bowl, spring back when pressed, and not stick to your finger. Add additional flour a few tablespoons at a time if needed.

Transfer to a lightly oiled large bowl, cover with plastic wrap, and place in a warm place to rise until doubled in size, about an hour.

Turn the dough onto a lightly floured surface. Divide it in half and shape each half into roughly a 9x12-inch rectangle. Starting on one long side, roll the dough like a jelly roll into a cylinder. Line a baking sheet with parchment paper and place the loaves on the pan. Loosely cover and allow to rise once more until very visibly puffed, 30 to 40 minutes.

After the loaves have risen for 20 minutes, preheat the oven to 375°F. (See Tips about how to bake loaves with a crisp crust.)

Cut 3 to 4 diagonal slashes on top of each risen loaf using a bread lame or very sharp knife.

Bake for 25 to 30 minutes or until golden brown and the loaves sound hollow when you tap on them.