No-Knead French Bread

Directions

Combine warm water, 2½ teaspoons sugar, and yeast in a small bowl; let stand 5 minutes.

Combine boiling water, 2 tablespoons sugar, butter, and salt in a large mixing bowl.

Stir until butter melts.

Add cold water; cool to lukewarm (105 degrees to 115 degrees).

Stir yeast mixture into water mixture.

Add 2½ cups flour. Beat at medium speed of an electric mixer until blended.

Gradually stir in enough remaining flour to make a soft dough.

Let dough stand in mixing bowl 10 minutes.

Stir gently for a few seconds; cover.

Repeat gentle stirring every 10 minutes for the next 40 minutes.

Turn dough out onto a lightly floured surface; divide into 3 equal portions.

Roll each portion into a 13- x 8-inch rectangle on a lightly floured surface.

Roll up jellyroll fashion, starting with long side; pinch ends and seam to seal.

Place each loaf, seam side down, on a separate greased baking sheet.

Cover and let rise in a warm place (85 degrees), free from drafts, about 40 minutes or until doubled in bulk.

Make diagonal slits about ¼ inch deep down the length of loaves using a sharp knife.

Combine egg and milk in a small bowl, beating until blended.

Brush gently over loaves after rising.

Sprinkle each loaf with poppy seeds.

Bake at 400℉ (200℃) for 20 to 25 minutes or until loaves sound hollow when tapped.

Make 3 loaves bread.