Breads (Crusty Italian)

By chefbobby

Ingredients

• 5 c. warm water (110 to 115° F)
• 2 envelopes active dry yeast
• 1/4 c. olive oil
• 5-lbs. flour
• 5 Tbsp. salt

Details

Servings 4

Preparation

Step 1

Sprinkle yeast on warm water, stir to dissolve; let stand 5 minutes then add olive oil. In another bowl, mix flour and salt, making a well in the center; stir yeast mixture and pour into flour well. Mix well with hands. Turn onto a floured surface and knead until smooth, about 15 minutes. Cover bowl with a clean dish towel and set it in a warm place to rise &#$40;about 1 1/2 hours)

When double is size, cut dough into 4 equal pieces. Roll into loaves, place on lightly greased baking sheets sprinkled with cornmeal. Cover each with a clean dish towel and put them in a warm place to rise.

When doubled in size, bake the loaves in preheated oven at 425° F for 10 minutes; reduce temperature to 350° F and bake 25 minutes more until nicely browned and the loaves sound hollow when tapped on the bottom with your fingers.