Crusty Country Style French Bread

This recipe came with a williams- sonoma french bread pan my in-laws gave me for christmas. (i have wonderful in-laws :)) i have only tried this recipe in the specified pan and it is absolutely delicious! Crusty on the outside and soft and chewy on the inside. The technique is a bit unusual compared to what i was used to, but it is well worth the effort. I don't know if it is the recipe, the technique, the pan, or a combination of all 3 that makes these loaves so tasty, but this is now my standard recipe. Just a note: this recipe prints out on 2 pages. Thought i'd mention it if you want to print 2 sided to save paper ;)

Steps

In a small bowl , combine the warm water and sugar , stirring until the sugar dissolves.

Add the yeast and stir gently to mix.

Let stand until foamy , about 5 minutes.

In the bowl of an electric mixer fitted with the dough hook , combine 4 cups of the flour and the salt.

Beat on low speed just until combined.

Slowly add the yeast mixture and beat just until incorporated about 1 minute.

Increase the speed to medium low to medium and beat for 10 minutes adding more flour , about 1 / 4 cup at a time , until the dough is elastic and pulls away from the sides of the bowl.

Turn the dough out onto a lightly floured surface and knead for 1 minute.

Form into a ball and dust lightly with flour.

Sprinkle a little flour into a bowl and transfer the dough to the bowl.

Cover with plastic wrap and let rise in a warm place until doubled in bulk.

45-60 minutes.

Turn the dough out onto a lightly floured surface.

Punch down the dough and knead for a few seconds.

Form the dough into a ball.

Ingredients

water, sugar, active dry yeast, flour, salt, egg white