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French Bread

1 Tbls. yeast
1 1/2 c. warm water
1 1/2 tsp. salt
3 Tbls. oil
4 c. flour

Dissolve yeast in water. Stir in salt, oil and half of flour.
Gradually add remaining flour, mixing well. Knead 8-10 minutes or
until smooth and elastic. Place in greased bowl and let rise until
double (1/2-1 hour) Punch down and let rise again until double.
Punch down and divide into 1-4 pieces. Roll into an oblong shape
and then roll up and pinch to seal to form long thin loaves. Place
on greased cookie sheet. Slash top of dough with knife 3-5 times
diagonally down each loaf. Brush with water and let raise till
double again (about 1 hour).

Bake at 375F for 30 minutes. Use within one day or double wrap
and freeze.

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