• a large mixing bowl
• a measuring cup
• a wooden spoon (a whisk would be a nice extra)
• measuring spoons
• a rolling pin (or substitute with a glass soft drink or wine bottle ... or you can even form your loaf by hand if need be)
• a knife or blade (to score the dough - and divide it if necessary)
• a large, greased baking sheet
• A fork to beat the egg white (if you haven't got a whisk)
• a brush (fingers if you haven't got a brush) to spread the beaten egg

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The required ingredients for this French bread recipe #2 are:

• 3/4 C of hot water (85ºF - 115ºF)
• 1/4 C of warm rice milk (85ºF - 115ºF)
• 1 1/4 tsp active dry yeast
• 1 1/2 tsp oil (we prefer sunflower but olive [or any other you prefer] would do very nicely)
• 1 1/2 tsp salt
• 1 1/2 tsp sugar
• 1 C all purpose flour
• approximately 2 ½ to 4 C all purpose flour
• 1 egg white (mixed with 1 tbs water) - beaten
• A small amount of fat (we like vegatable oil) to coat the dough before rising

Method I (20 minutes + rising):

1. In your bowl, put put 3/4 C warm water.
     - Gradually sprinkle yeast over surface wetting each pellet.
2. Let sit for 3 minutes
3. Add 1 1/2 teaspoons salt
4. Add 1 1/2 teaspoons sugar
5. Add 1 1/2 teaspoons oil
6. Add (1/4 cup) milk (rice, soy - as you prefer)
7. Stir until fully mixed
8. Add 1 cup flour + beat until smooth
9. Add 1 1/2 Cups flour to the mixture and mix in using the wooden spoon.
10. Add flour, 1/4 cup at a time, using your hands once the dough becomes too stiff for the spoon. Add only enough flour so the dough no longer sticks to your hands. (The amount you use will depend upon the kind/quality of flour, elevation, humidity in the air and other factors).
11. Turn dough onto a floured work surface and (LET THE DOUGH REST FOR 10 MINUTES).
12. Knead until the dough is smooth and silky and is feels alive (is responsive) under the hands (7 to 10 minutes).
13. Rub vegetable oil (or the fat of your choice) onto the surface of the dough. Return the dough to the mixing bowl and cover with a plastic or wax paper sheet or with a pot lid. Place in a warm, draft free place to rise until double in bulk (approx. 75 minutes).

1. When doubled in bulk, turn dough out onto lightly floured surface.
2. Press bubbles out of dough (punch down dough).
3. Roll the doughout into a rectangle - approximately 16" x 10" (41 cm x 25 cm).
4. Roll up dough (tightly without squeezing) along length (so you have a 16" long loaf). Pinch seam and ends and lay on greased baking sheet - seam down.
5. Cover the loaf, loosely, with a sheet of waxed paper and place in a warm, draft free spot to rise (approx 50 mins.).

1. Place a shallow pan of water on the lower rack of the oven
2. Preheat oven to 400ºF (204ºC).
3. Slash the loaf across the top (3 slashes looks nice).
4. Coat the loaves with the egg white beaten with a little water. (Optionally - then sprinkle loaves with coarse salt).
5. Put loaves (on baking sheet) in the middle of the oven for about 25 minutes.
6. At 25 minutes remove the pan of water and lower the heat of the oven to 350ºF (176ºC), turn the loaves and bake for an additional 15 minutes or until done.