Hungarian Country Bread

• 1 ounce fresh yeast or 1 package dry yeast
• 3 cups lukewarm water
• 1 tablespoon salt
• 2 - 2 1/2 lbs wheat flour (8 cups)

1. Dissolve yeast in water (if using dry yeast, follow instructions).
2. Add most of the flour and the salt.
3. Knead vigorously by hand for 5-10 minutes.
4. Let rise, covered, to double size (1-2 hours).
5. Heat the oven to 450 deg F/ 230 deg C.
6. Knead again, vigorously, for 5 minutes.
7. Shape one big, round loaf and put on a greased baking tray.
8. Cover and let rise for another 45 minutes.
9. Make a few cuts in the loaf with a razorblade.
10. Bake in the oven for 10 minutes.
11. Reduce heat to 400/200 deg and bake another one hour.
12. The crust should become quite brown.
13. Turn off the oven, take out the bread, and brush the bread with water.
14. Put it back in the oven for 15 minutes.
15. Let cool uncovered.

yeast, water, salt, flour

Taken from www.food.com/recipe/hungarian-country-bread-31677 (may not work)