- 3 cups warm water (110 degrees F)
- 1 teaspoon white sugar
- 1 tablespoon active dry yeast
- 1 tablespoon salt
- 6-8 cups unbleached flour
Directions:
1. Add the sugar and yeast to the warm water and let proof.
2. Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
3. Beat in the salt and then add enough reamining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size.
4. Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
5. Once doubled again, punch down and form into three fat footballs. Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
6. Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist and turn bread frequently. Bread is done when golden brown and sounds hollow when tapped on the bottom.
