Winter's BFF - the electric tea kettle

Welcome to the south suburbs of Chicago in December where there isn't a warm spot in your kitchen for dough to rise. Enter in - the Electric Tea Kettle!! It was Andy's birthday and fresh bread seemed like an easy addition to dinner - this recipe made one loaf which is perfect for us. I tossed the ingredients into my fancy mixer and started up my electric tea kettle - then tucked it next to the mixer with the dough inside. After about 30 minutes I started it up again - it bubbled away and it provided just enough warmth to keep the dough toasty and rising. This bread is supposed to cool completely before cutting, that did not happen. We each had warm slices with butter melted into it (ok Country Crock). So good. The perfect carby addition to our dinner.

Soft Fluffy French Bread Recipe
2.5-3 cups all purpose flour
1 cup warm water
1 Tablespoon olive oil or vegetable oil
1 Tablespoon white granulated sugar
1 teaspoon pink salt
2 teaspoon active dry yeast
1 egg beaten for top of bread

Start by activating your yeast. In a small bowl, mix 1 teaspoon of the sugar with the warm water. Sprinkle the yeast on top and let it sit for about 10 minutes, until it’s frothy.
In a large mixing bowl, combine 2.5 cups of flour, the remaining sugar, and salt. Stir until well mixed.
Make a well in the center of your dry mixture. Pour in the activated yeast mixture and the olive oil. Mix well until the dough starts to come together.
Transfer the dough to a floured surface and knead for about 8-10 minutes, adding more flour if necessary. The dough should be smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about an hour, or until it has doubled in size.
Punch down the dough and shape it into a loaf. Place it on a baking sheet lined with parchment paper, cover again, and let it rise for another 30 minutes.
Preheat your oven to 375°F (190°C). Beat the egg and brush it over the top of your loaf for a beautiful golden crust.
Bake the bread in the preheated oven for 25-30 minutes, or until golden brown and it sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing. This is the hardest part – waiting!