INGREDIENTS:

2 pkg. dry yeast
7 c. unbleached flour
2 1/4 c. water (quite warm tap water)
4 tsp. salt

DIRECTIONS:

Dissolve yeast in 1/2 cup warm tap water. Mix flour and salt together in large bowl. Add 2 1/4 cups warm water and mix well. Add yeast mixture, blend. Knead on floured counter until dough is smooth and elastic, 5 minutes. If you have a kitchenaid mixer with a dough hook this whole procedure will take only 4-5 minutes.
Cover kneaded dough in large greased bowl and let rise until doubled in bulk. Punch down dough and let rise a second time until doubled. The dough will make 6 baguettes, 2 braided loaves or 2 free form loaves. Form loaves, let rise covered with plastic wrap until doubled in size. Baguettes must be slashed along top. Bake in a 400 degree oven for 25 minutes, golden brown and crispy.

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