Cool Rise "French" Bread

This is another great cool rise recipe from the farm wives cookbook. It isn't really a French bread; it's closer in flavor to Italian bread. However, Italian bread doesn't have any fats in it, so I can't really classify it, other than "Good Bread!"

COOLRISE "FRENCH" BREAD

1-1/2 cups warm water
6 tsp or 2 packets yeast
4 to 5 cups flour
1 tbsp salt
1 tbsp sugar
2 tbsp olive oil

Place the water in your mixing bowl or bread machine container, sprinkle the yeast over it, add the flour and other ingredients according to the directions in my previous Cool Rise bread recipes. Note: Start with 4 cups of flour. The dough will be very soft, and you'll need to add more flour. It took me less than 5 cups both times I made this.

After the dough has been kneaded, form it into three small or two large loaves. Brush the tops of the loaves with salad oil, brush waxed paper with salad oil and place the waxed paper over the bread loaves. Loosely cover the waxed paper with plastic wrap, and place in the refrigerator for 2 to 24 hours to rise.
When you're ready to bake the bread, take it out of the refrigerator and uncover it. Turn the oven to 375F and let it preheat. After it's preheated, put the bread in the oven and let it bake for 18 to 22 minutes, until nicely golden. The recipe calls for the bread to be brushed with water and the tops of the loaves slashed, but when I tried that the first time I made the bread, it made the bread collapse. Try it if you wish, but be forewarned.

And, last weekend, I finally got to sew a skirt! The picture is blurry, but, so what! This is the first time since last August I've been able to stand up long enough to even cut out the 3 pieces for this skirt. A friend is vacationing in Mexico, and this fabric reminded me of her - it's a tropical pattern, and her favorite color family! Thanks, G, for the inspiration!