Italian Bread

• 1 3/4 c. warm water (105~ to 115~)
• 2 pkg. Fleischmann's active dry yeast
• 2 tsp. salt
• 5 to 5 1/2 c. all-purpose flour
• additional flour (optional)

1. Place 1/2 cup warm water in large bowl.
2. Sprinkle in yeast; stir until dissolved.
3. Add remaining water, salt and 2 cups flour; blend well.
4. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
5. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 20 minutes.
6. Punch dough down.
7. Remove dough to lightly floured surface; divide in half.
8. Roll each half to 12 inch circle.
9. Roll each circle tightly as for jelly roll to make loaf. Pinch seams and ends to seal; taper ends by gently rolling.
10. Place loaves, seam side down, on greased baking sheet.
11. cover; let rise in warm place until doubled in size, about 20 to 40 minutes, lightly dust with flour.
12. With sharp knife, make diagonal slashes across top of each.
13. Bake at 400u0b0 for 25 minutes.

warm water, yeast, salt, flour, additional flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479813 (may not work)