1-Hour French Bread
1-1/2 cups warm water
1 TB honey
1-1/2 tsp Kosher salt
1 TB (1 envelope) Active Dry Yeast
About 4-1/2 cups all-purpose flour
Buttery non-stick baking spray
Whisk together the water, honey, salt and yeast in a glass bowl. Let sit for 5-10 mins. until it’s bubbling and foam. Then put it into the bowl of your electric mixer (I used a rubber scraper to get the sides of the bowl clean).
Add about 3 cups of flour and beat it on low (with the bread hook attachment) until the flour is mixed in. Then gradually beat in the flour until all of the flour is mixed in well; turn the mixer to medium-high and knead until the dough isn’t sticky and sticks to itself in a ball around the dough hook. (It should stick to the dough hook, but not to your fingers when you touch it. If you need a little more flour, add it)
Spray a baking sheet with the non-stick spray. Form the dough into a loaf shape. Cover with a towel and let sit on the counter for about 20 minutes, or until it’s doubled (I usually put it on top of the dishwasher or clothes dryer, and run them so that they get the heat.) Meanwhile, preheat the oven to 400.
Then, cut slits in the top of the dough. Spray the top with the buttery spray and bake for 16-20 minutes until golden brown (depends if you want it softer or crusty).