Brother's Bread

• 1 tablespoon active dry yeast
• 2 1/4 cups warm water
• 1 1/2 tablespoons salt
• 1 tablespoon sugar
• 6 to 7 cups unbleached all-purpose flour
• Cornmeal
• White distilled vinegar

1. In a standing mixer fitted with a dough hook combine the yeast and water, mixing slowly until yeast is dissolved.
2. Stir in salt and sugar.
3. Mix well.
4. Set aside for 5 minutes.
5. Beat for 5 minutes, gradually adding flour until the dough begins to pull away from the sides of the bowl.
6. Turn out on a lightly floured surface.
7. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness.
8. Lightly oil a large bowl.
9. Place dough in bowl and turn to coat on all sides.
10. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
11. Alternatively, cover with plastic wrap and let rise slowly in the refrigerator for 10 to 12 hours or overnight.
12. Line a baking sheet with kitchen parchment or sprinkle with cornmeal.
13. Punch down the dough.
14. Divide in half, shape into 2 round loaves, and place on the baking sheet.
15. Carve an X in the top of the loaf and spray with vinegar.
16. Place in a cold oven and turn the oven on to 400 degrees F for 45 minutes.
17. Transfer to wire rack to cool.

active dry yeast, water, salt, sugar, flour, cornmeal, white distilled vinegar

Taken from www.foodnetwork.com/recipes/brothers-bread-recipe.html (may not work)