French Bread with Dipping Oil

In a large bowl, dissolve yeast in warm water. In a small saucepan, combine milk, butter, sugar, and salt. Heat until butter starts to melt (between 110-115ºF). Add to yeast mixture with 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Knead on floured surface until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease the top. Cover and allow to rise for 50-60 minutes.

Punch dough down. Turn onto lightly floured surface. Divide dough in half. With rolling pin, shape each into a 10×12 rectangle. Roll up jelly roll style, pinching edges and ends to seal. Transfer to greased baking sheet, placing sealed edges down. With a sharp knife, slice 3-4 diagonal cuts in each. Allow to rise for 20-30 minutes. Bake in a 400ºF oven for 20 minutes, until crust is golden brown. Serve warm. Extra loaf may be frozen if desired.

In a small bowl, combine all the dipping spice ingredients. Store in an airtight container to use as needed.

For the dipping oil, combine olive oil, dipping spice, and balsamic vinegar in a small serving dish. Serve with warm French bread. Yum!