Italian Bread

DIRECTIONS

• Dissolve the sugar in the water, then sprinkle in the yeast, stir an wait 10 minutes.
• Add the salt and 4 cups of flour and beat for three minutes.
• Add in 2-3 more cups of flour, stir or knead.
• Add more flour until you have enough to make a good stiff dough.
• Knead until smooth and soft.
• Grease a good sized bowl and turn the bread over in it, lightly greasing all sides.
• Cover with plastic wrap.
• Rise until doubled in a warm place.
• Punch down and divide into three parts.
• Knead each, return to bowl, cover again and let rise.
• When doubled, pre-heat oven to 450 degrees.
• Knead gently and shape the dough into three oblong shapes.
• Place on a large, lightly greased baking sheet which has been sprinkled with corn meal Cover with a cloth and let rise until doubled.
• Just before baking, score bread with a sharp knife very lightly down the middle then mist bread with water.
• Turn the bread and mist every 5 minutes.
• Bake 20 min or so or until the bread is golden brown and sounds hollow when tapped on the bottom.