Two-Hour Crusty Italian Bread

• 5 to 6 c. white unbleached flour
• 1 1/2 Tbsp. granulated yeast
• 2 Tbsp. olive oil or butter
• 1 Tbsp. sugar
• 1/2 tsp. salt

1. Place yeast, sugar, salt and oil in large mixing bowl.
2. Cover mixture with 3 cups flour.
3. Add 2 cups very warm water.
4. Beat 5 minutes until dough is elastic.
5. Add 2 cups flour.
6. Mix thoroughly.
7. Cover bowl with dish towel and let dough rest 10 minutes in warm place.
8. Knead dough 5 minutes on floured surface, adding more flour if dough is sticky.
9. Knead no more than 5 minutes.
10. Cut dough in half and shape into long oval loaves and place on greased cookie pan.
11. Cut diagonal slits in top of loaves with sharp knife.
12. Let rise in warm place (85u0b0) or warm oven for 15 to 20 minutes.
13. Bake 20 to 30 minutes until loaves sound hollow when tapped with fingers.
14. Remove and allow to cool on rack.

white unbleached flour, yeast, olive oil, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172008 (may not work)