Uncle Ed Desefanis' Italian Bread

• 2 pkg. dry yeast
• 2 c. warm (110~) water
• 1 tsp. sugar
• 5 to 5 1/2 c. flour
• 2 tsp. salt
• 2 Tbsp. olive oil
• yellow corn meal
• olive oil to coat bowl

1. Combine yeast, sugar and 1/2 cup water.
2. In separate large bowl, mix 5 cups flour, salt, oil and remaining water.
3. When yeast is foamy, add to flour mix and beat vigorously until dough pulls from sides.
4. Turn dough onto floured board, clean and oil bowl. Knead dough 10 minutes adding flour if needed.
5. Return to oiled bowl, rolling to be sure dough is all covered with oil.
6. Cover and let rise at room temperature until triple in size (3 to 4 hours). Punch down and knead for 5 minutes and let rise again for 2 hours. Preheat oven to 400u0b0.
7. Punch down dough; divide into fourths and shape into loaves.
8. Put on cornmeal dusted baking sheet.
9. Slash tops with sharp razor blade.
10. Mist spray water on loaves.
11. Bake 5 minutes later spray, 5 minutes spray again, bake until brown.

yeast, warm, sugar, flour, salt, olive oil, yellow corn meal, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=319386 (may not work)