Instructions

1. Measure water then adds to dry yeast and sugar. Mix it. When you are using active dry yeast or yeast for pizza you do not have to activate it, but I like to dissolve it in the cup of water anyway.
2. Measure the flour and add salt then mix it together. Place all the dry ingredients in the work bowl of your stand mixer.
3. Pour water with yeast and sugar in the flour.
4. Add the bowl on the mixer and attach the dough hook and turn the mixer to do the job of kneading.
5. Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for about 5 minutes.
6. Transfer dough to well oiled larger bowl and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 to 60 minutes. You can make rolls after this point, but I do step 7. and 8. most of the time.
7. It will double in size. Knead, cover and place in the fridge for about 6-8 hrs/overnight before making rolls.
8. You do not have to chill the dough, however, they do come out so much better, plus it is easier to roll out. After chilling let it sit at the room temperature for about 15 minutes before rolling out.

FILLING

1. Dust your working surface with a bit of flour. Roll out dough to (0.635cm) 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long.
2. Spread basil pesto from one end to the other, but leave maybe 1/2 inch from the edge so it is easier to roll. Then shred some swiss cheese all over the pesto. You can add more or less and any cheese that you prefer. I will leave this to you.
3. Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into 12 to 14 equal slices.
4. Place cut side up and evenly spaced 9 x 13-inch baking dish.
5. Cover pan with plastic wrap or a large cotton kitchen towel and set aside in a warm place to let rise for at least 30 minutes to one hour. They need to double in size.

BAKING

1. Preheat oven to 350°F and bake them for 30 to 35 minutes. This also depends on your oven, and baking dish.
2. If you are baking in the ceramic dish like I did, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal baking dish I would go to 375F and bake for about 25 minutes or until they are nicely golden brown.
3. As soon as you pull these rolls out brush them with some butter. I used unsalted butter.

Instructions

1. Measure, then combine flour and salt. Stir.
2. Add yeast and sugar with a splash of warm water to your stand mixer bowl. Mix it to combine then let the yeast activate. I do this even if I am using instant yeast and before adding the flour mixture.
3. Add flour to the stand mixer bowl, little by little, using a stand mixer with a hook attachment. Then add oil which optional. Traditional Frech Bread does not contain any oil or fat.
4. Add more warm water as needed. Add the water slowly, 1/2-1 cup at the time until you reach the thickness; NOTE: It all depends on what type of flour you have, how old it is, the air & humidity, etc. So if I say 2 cups of warm water, it might be less, so please add water slowly until you reach soft and sticky texture, but not looking like pancake batter.
5. Keep increasing speed on the stand mixer. Mix until the dough starts pulling away from the sides of the bowl. Drizzle a bit of oil, cover and allow it to rise. You may transfer it to a different bowl.
6. Let it rest and rise for an hour to up to 2 hours in total. I advise you to keep your down in microwave or (turned off) oven. This will help the dough to rise better.
7. You can make two or three loaves, depends on the size. If you make 2 then cut the dough in half. Dust your working surface with flour, then using a rolling pin stretch dough in a thinner rectangular shape. You do not need to press it too hard.
8. As you can see on my pictures, roll the dough, then shape it. You may tuck ends if you wish.
9. If you do not have a French Loaf baking pan, then grease your baking pan and put the dough in or line up a pan with parchment pepper or use a silicone mat.
10. Allow dough to proof in the baking pan for the next 20 to 25 minutes. Be patient because this is an important step. You may brush proofed loaves with egg white + water, egg wash or just dust with more flour like I did. It is great either way. You may even add some herbs and seeds if you like.
11. Slash the dough with a blade or a very sharp knife to allow it to expand during baking. The purpose is primarily to control the direction in which the bread will expand during “oven spring.”
12. Meantime, Preheat oven to 400F (200C). If your oven is steam oven add water into a little dish that comes with the oven. I will link the below in the notes, an article that I found informative regarding steam while baking bread. Great info so please check it out before baking.
13. Bake for about 30-35 minutes, or until the crust turns golden brown. Sometimes I like it more deep brown and crunchy and sometimes I like the light golden color of my bread. This depends on your preference.
14. Allow it to COOL DOWN at least for at least 20 minutes before slicing the bread. This is really important as well. I love hot bread but if you open it too soon while still piping hot the bread could possibly become dense and sticky. Just wait! I like to place my bread on the cookie rack then covering with a cotton kitchen towel.