| 2 pkgs. (1) | dry yeast | | 2 3/4 cups (1 1/3) | warm water | | 7 cups (3 1/2) | unbleached white flour | | 4 1/4 tsp. (2 1/8) | salt |
| | Soften yeast in 1/4 cup warm water. Mix the flour and salt in a large bowl. Add the warm water and mix well. Add the yeast mixture. Blend into the dough.
Turn onto floured board and knead until dough is smooth and elastic. I you have a heavy-duty mixer with a dough hook, this whole procedure will take only 4 to 5 minutes. Put kneaded dough in covered bowl and let rise until doubled in bulk. Punch dough down and let rise a second time until doubled. Punch down. Turn onto a floured board and shape as desired.
After forming the loaves, let rise covered with plastic wrap, until doubled in size. Long loaves must be slashed along top with a sharp razor or scissors.
Bake in a 400 degree oven for 25 minutes. To obtain a fine crust, spray the loaves with water 3 or 4 times during baking. Loaves are done when golden brown and crispy.
Note: The more you let it rise, the better it is. Half recipe makes one loaf. |
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