Ingredients

3 cups warm water (110 F)

1 tsp. white sugar

1 Tbsp. active dry yeast

1 Tbsp. salt

7 cups flour

Preparation

  1. Add sugar and yeast to the warm water and let proof.
  2. Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 mins.
  3. Beat in the salt and then add enough flour to make a stiff dough. Knead until as soft as a bambino’s behind. Turn in a greased bowl, cover, and let double in size. (Put in oven with light on)
  4. Once doubled, punch down and divide into three. Place back in bowl, cover and let rise.
  5. Once doubled again, punch down and form into three fat footballs. Grease heavy cookie sheets an sprinkle with corn meal. Place the bread on the sheets, cover with a towel and let rise.
  6. Once risen, mist with water and place in a preheated 450 F oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollo when tapped on the bottom