Recipe from Aunt Cheryl and Uncle Dale
My bread never turns out like Aunt Cheryl and Uncle Dales'. Mine is light and soft, theirs is thick and crusty. Both are delicious, but I don't know what we do differently.
1 3/4 c. warm water
1 1/2 to 2 T yeast
2 1/2 to 3 tsp. salt
5 to 5 1/2 C flour
Dissolve yeast in 3/4 water. Add rest of water, salt and 2 cups flour. Mix. Add rest of flour, 1/2 cup at a time, until desired consistency is reached. Knead for 6-8 minutes (or 5 in a mixer with a kneading hook). Cover and let rise until doubled. Punch down, divide in half. Shape into rolls by rolling into a rectangle, then starting at the long end, tightly roll into a long loaf. Pinch ends and seal seam. Let rise until doubled on a baking sheet sprinkled with cornmeal, and covered with oiled plastic wrap. Bake at 400 degrees for 25 minutes.
