French Bread

1.5 cups warm water
1.5 tsp salt
4 c. bread flour
3 tsp yeast
2 tsp vital wheat gluten (optional)

I use the French/ Italian bread setting and take the dough out after the first rise. (You can also let the machine bake the dough but I prefer to make a couple of large baguettes and bake on my pizza stone dusted with a little cornmeal for texture. )

Once you shape into baguettes or loaves or breadsticks, let the dough rise until at least double.

Bake at 350 degrees until brown.