Ingredients
2 3/4 cup water
5 teaspoons or two packs of active dry yeast
7 cups (2 lbs, 2 1/2 oz) of bread flour (you can replace each delicate purpose; reduce the water to 2 1/2 cups)
1 tablespoon salt
One quarter cup olive oil, preferably a virgin
instructions
Sprinkle yeast on slightly warm water (95 °) in a small bowl or measuring cup. Move it briefly followed by allowing the mixture to sit for about 10 minutes.
Measure the flour and place it in a bowl in the kitchen mixer with the dough tie. If made by hand, place the flour in a large mixing bowl.
Turn on the blender, add the salt to the flour, and allow the dough to mix well. Slowly dampen the olive oil in flour while running the blender. If bread is made by hand, use whisk.
Slowly moisten the yeast and water mixture, allowing the dough to be kneaded by the machine for four minutes.
If the dough is done by hand, mix the flour with the yeast and mix the water with a wooden spoon, then turn the dough over a crushed surface and knead for five minutes.
After kneading, you should have a soft paste such as a paste that is slightly reflected when pressed with your finger.
Cover the dough while in the container with a piece of tarpaulin sprayed with cooking spray using a kitchen towel. Leave it for an hour or even double.
Knead the hand-risen dough on a thin surface for about a minute to remove the air. The dough is made in two equal sized balls and placed on a 15-inch baking sheet.
Cover the loaves again with tarpaulin and a kitchen towel, and let it rise again for 20-25 minutes or even double. Meanwhile, preheat the oven to 425 degrees.
Bake loaves for 23-25 minutes or until browned. Bake for 5 minutes longer for a crisp crust.
