How To make No Knead French Bread

1/2 c Warm water (105-115 degrees)
2 1/2 ts Sugar
2 pk Dry yeast
1 c Boiling water
2 tb Sugar
2 tb Butter or margarine
2 ts Salt
1 c Cold water
6 1/2 All-purpose flour; 6 1/2 to
-7 1 Egg; beaten
2 tb Milk
Poppy seeds or sesame seeds Recipe by: Southern Living
Combine warm water, 2-1/2 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 2-1/2 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 1/4-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 degrees for 20 to 25 minutes or until loaves sound hollow when tapped. (This bread freezes -----