Ingredients
· 5 1/2-6 cups all purpose flour, scooped and leveled
· 2 tablespoons instant or active dry yeast
· 2 tablespoons granulated sugar
· 1 tablespoon kosher salt (or 1 1/2 teaspoons table salt)
· 2 cups very warm water (about 120 degrees F)
· 1/4 cup extra-virgin olive oil (EVOO), divided
Instructions
In a large mixing bowl, whisk together 5 1/2 cups flour, yeast, sugar and salt.together. Add warm water and 2 Tbsp. of the EVOO. Mix together with a sturdy wooden spoon until a shaggy/rough dough forms.
Turn ALL out onto a clean surface, using extra flour ONLY if dough is too soft/moist. Knead for approximately 4 minutes.
Form a smooth dough ball and return to the mixing bowl. Cover with a clean tea towel and let rise in a warm place for 15 minutes.
Divide the dough into 2 portions and shape into two loaves. (I prefer to roll or pat out dough, then roll up jelly roll style, pinching edge into the roll, pressing ends together, tucking under to form a loaf.)
Spray pans with non-stick baking spray. Place loaves into loaf pans.
Drizzle each loaf with 1 Tbsp. EVOO and slash te tops about 1/4" deep using a sharp knife.
Place loaves on the middle rack of a COLD OVEN with a pan of hot tap water on the rack below it.
Close the oven, set the oven for 400F and start the timer for 40 minutes.
After 40 minutes, remove pans from the oven. Allow to cool in pan for approximately 5 minutes. Turn out onto a cooling rack to cool completely.
Slice and enjoy!
Makes 2 loaves