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Crusty Italian Bread

List of Ingredients

1 package dry Yeast
1 t Salt
5 C sifted all-purpose Flour
1/2 C Olive Oil


Recipe

Mix the yeast with 1/4 cup lukewarm water and let it sit for 5 minutes. In a large mixing bowl, combine 1-3/4 cups warm water, the salt, and 3 cups of the flour. Work in the oil, then the yeast mixture. Work in the remaining flour a little at a time. Knead the dough on a floured board for 5 minutes, or until smooth. Shape into a ball, cover with a damp paper towel, and let the dough rise in an oiled bowl in a warm place until doubled in bulk, about 1-1/2 hours.
Preheat the oven to 400 degrees. Punch the dough down, knead 3 minutes, then shape it into 2 long loaves. Brush with oil, cover, and let rise again until doubled, about 30 minutes until light brown. Bake 30 minutes. Cool before slicing.
Makes 2 long loaves.
For a crustier loaf with a shiny brown top, brush the top with milk, and set a large baking pan with one inch of water in it on the bottom of the oven.
To make this in a 2 lb. bread machine, reduce the flour to 3 cups, the water to 1-1/8 cups, the oil to 1/4 cup, and follow the manufacturer's instructions for making a 1-1/2 lb. loaf.