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Italian Bread

6 to 8 cups flour
2 1/2 cups warm water
2 envelopes yeast
1 1/2 teaspoons salt
1/2 tsp oil

Dissolve yeast in 2 1/2 cups warm water. Add 2 1/2 to 3 cups flour
and mix for 5 minutes to combine. Cover with plastic and let proof
6 hours at room temperature. Transfer to bowl and add 3 to 3 1/2
cups flour, a little at a time . Knead 10 minutes adding more
flour as needed.

Stir in 1 1/2 tsp salt dissolved in 1 tbs water and knead 8 minutes,
adding a little more flour as needed. Drizzle 1/2 tsps oil and
knead just until combined (2 minutes).

Turn dough onto work surface and knead with your hands 5 minutes.
Let rise covered with plastic 1 hour. Meanwhile preheat oven to
475 F. Shape into loaves and allow to rise until doubled in bulk.
Bake at 375 for 30 minutes. Turn down heat to 350 F and bake
another 30 minutes.

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