Italian Bread

Italian Bread
(Yields 2 loafs)

5 cups bread flour ( I use King Author Flour exclusively)
1 Tbs. salt
2 Tbs. sugar
1& 1/2 Tbs. yeast
2 cups warm (110F) water
1/3 cup olive oil

Place the flour, salt and sugar into the bowl of an electric stand mixer with the dough hook in place. stir the yeast into the warm water. Once the yeast is dissolved pour into the flour mix. Add the olive oil and turn the machine on to its lowest setting. Allow the dough to knead for 10 full minutes (set a timer). Once the dough is done, remove it from he bowl, coat the bowl with a little olive oil and return the dough. Cover the bowl lightly with plastic and place in a warm dark spot for 60-90 minutes until the dough is over doubled in size.

Meanwhile, Cut a piece a parchment paper to fit a sheet pan. Once the dough is ready remove it from the bowl and divide in half. knead the dough by hand for 3-5 minutes, shape each half into a ball,  and allow to rest for 20 minutes. Place one ball on a smooth, lightly floured surface. Place you hands on top of the ball and with a back and forth motion, spread the dough out into a worm shape about 14 inches long. Repeat this with the other dough ball. Place the loaves onto the sheet pan lengthwise and cover lightly with plastic. Allow the dough to rise once more for 20-30 minutes.

While the dough is rising; preheat your oven to 500F. Once the loaves are ready, sprinkle them liberally with flour, score the tops several time in a diagonal fashion, and place in the hot oven. Turn the over to 450F and bake for 20 minutes. Then turn the pan 180 degrees, lower the over to 300F and bake for 20 minutes more. Remove the loaves to a wire rack and allow to cool before storing in a cool dry place for up to 48 hours. After that wrap them tightly and place in the fridge or freezer for long term storage.