by Kristin Shaeffer
6 cups of flour (I use half wheat, half white flour.)
1 Tablespoon salt (iodized or sea salt)
3 yeast envelopes or 3 scant Tbs yeast (Red Star is my favorite)
3 Tbs sugar
4 cups warm water
Mix with dough hook or by hand, add flour until the dough BEGINS to pull away from the sides of the bowl.
Knead for 10 minutes.
Let rest in a greased bowl. Punch down every 5 minutes, twice.
Let raise for 15 minutes.
Cut into 4 parts, punch down and roll into 4 long loaves. Place on flat cooking sheets (2 per pan) and cover with cloth. Let the loaves raise to twice their size, 30 minutes?…depending on the weather.
Bake at 350 degrees.
Serve hot. 🙂
CLICK Here for the Food Nanny’s Italian Bread Recipe. She is a pro at explaining details. I LOVE her website and show: