• 1 pkg. active dry yeast
• 2 C. warm water (105 to 115 degrees)
• 1 tsp. sugar
• 2 tsp. salt
• 5 1/2-6 C. unbleached flour
• Oil, for greasing

In a large bowl or electric mixer, sprinkle yeast over 1/4 C. of warm water. Add sugar and let stand until yeast is soft (about 5 minutes). Stir in remaining 1 3/4 C. water and salt. Add 4 C. of the flour. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Gradually beat in about 1 more C. of flour to make a soft dough. Turn dough out onto a boar or pastry cloth floured with some of the remaining 1/2 to 1 C. flour.

Knead until dough is springy and small bubbles form just under the surface (10-15 minutes), adding just enough flour to prevent dough from being sticky. Turn dough into a greased bowl. Cover with plastic wrap and a towel let rise in a warm place until doubled in bulk (about 1 hour).

Punch down dough; knead dough lightly into a ball on a floured surface. Cover with inverted bowl and let rest for 10 minutes. Divide dough into 3 equal portions. Shape each into a slender oval loaf 16-18 inches long by rolling the ball of dough under palms of hands to elongate it. Place well apart on a large, greased baking sheet. Let rise until puffy but not quite doubled (20-25 minutes). Preheat oven to 450 degrees. With a razor blade or very sharp knife make 3 diagonal slashes, about 1/2 inch deep, down center of each loaf. Before baking use an atomizer or spray bottle filled with cold water to spray with a very light mist of moisture. Place in oven, then spray twice more at 3 minute intervals. Bake until bread is well browned (25-30 minutes total). Slide onto wire racks

to cool.

Special finishing tips: Even though the natural brown surface is highly desired for these loaves, you can enhance it even further by brushing the crust with a glaze or sprinkling it with seeds, spices, or even herbs. For shine, brush with an egg wash. For a soft crust, brush with milk, buttermilk, cream, melted butter or margarine. For a sweet glaze, brush with honey or a sugar syrup. Some suggested toppings include; sesame seeds, poppy seeds, caraway seeds, fennel seeds, or finely chopped onion or garlic.

Yield: 3 loaves