2 packages active dry yeast or 2 tablespoons dry yeast
3 teaspoons sugar
2 3/4 cups warm water
6 1/2 cups (1 lb. 13.25 ounces) flour
3 tablespoons sugar
3 teaspoons salt
2 tablespoons olive oil
How to make it
Grease 2 bread pans and set aside.
Dissolve yeast and sugar in the warm water and allow to sit for about 5 minutes in the bowl of a stand mixer.
Using your dough hook (or elbow grease, if mixing by hand) and the mixer on low, slowly add in 1/2 the flour, the salt and the olive oil until combined. Blend on medium speed for 2 minutes.
Mix in the remaining flour on low speed or by hand.
Cover the bowl and let rise until doubled, 30-45 minutes (depends on how warm the kitchen is).
Stir the batter down and and divide equally into the bread pans.
Let rise until doubled, about 20 minutes.
Preheat oven about 10 minutes into the last rise. The oven should be heated by the time the bread is doubled.
Bake at 325* for 45 minutes, until golden brown and done (the bread will sound hollow when you tap on it). Be careful not to bang the pan putting it into the oven.
