Rise:3 hrs.
Bake:40min.
5 to 5 1/2 c. bread flour( we used half whole wheat)
1 tsp. sugar
1pkg. regular or quick active dry yeast(21/4tsp.)
2 c. very warm water(120-130 degrees)
2 T. olive oil
2 tsp. salt
Mix 2 cups of the bread flour, the sugar and yeast in large bowl. Add warm water. Beat with a wire whisk or electric mixer on low speed 1 min, scraping bowl frequently. Cover tightly with plastic wrap and let stand about 1 hr. until bubbly. Stir in the oil and slat. Stir in enough remaining flour, 1/2 cup at a time, until soft a soft, smooth dough forms. Place dough on lightly floured surface. Knead about 10 min., adding flour as necessary to keep dough from sticking, until dough is smooth and springy. Place dough in a large greased bowl. Cover bowl loosely with plastic wrap and let rise in a warm place for 1 hr. or until doubled. Dough is ready if indentation remains when touched. Grease a uninsulated cookie sheet with shortening. Place dough on lightly floured surface. Gently shape into a even, round ball, without releasing all the air bubbles in the dough. Stretch sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Spray loaf with cool water. Cover loosely with plastic wrap and let rise in warm place 45-60min or until almost doubled. Place square pan 8x8x2 or 9x9x2 on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 425. Spry loaf with cool water; sprinkle lightly with flour. Carefully cut three 1/4 inch deep slashes on top of loaf with sharp serrated knife. Bake 35-40 min. or until loaf is deep golden brown with crisp crust and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.
Yield: 1 large loaf about 32 slices
