2 cups water heated so it feels warm but not uncomfortably hot
1 package or 2 to 3 teaspoons yeast
a little bit of sugar or flour to proof the yeast
1 TABLESPOON of salt after yeast has begun proofing
5 to 6 cups flour (I like King Arthur Bread Flour best) or however much the dough will take until it stops being sticky

Put in a greased bowl, turn over, cover, and let rise about an hour. Punch down, kneed, and shape into two long loaves. Place on a cookie sheet generously sprinkled with cornmeal. Make slices about half an inch deep crosswise along the loaves so they won’t break their own cracks. Cover and let rise again at least an hour. Place in an oven preheated to 400 degrees and bake for 35 minutes.

For a crispy crust, brush with egg before baking. For a softer crust, brush with butter when you take it out of the oven.

You can use about half whole wheat flour, and it will still work. But it won’t be (fake) French bread anymore.

Oh, by the way, this bread is terrible the next day (though, you can toast it fine and it makes lovely French toast).