1 1/2 T instant yeast
1/2 C very warm water
1 1/2 T sugar
2 C water
1 1/2 T oil
2 1/4 t salt
6 C flour
Combine the yeast, 1/2 C warm water, and sugar, and let proof for ten minutes. (I should admit I’ve skipped this step and thrown everything into the mixer at once, and it’s worked fine.) Then add remaining 2 C water, oil, salt, and 3 C of flour. Mix until flour is incorporated, then add remaining 3 C flour gradually. Knead about five minutes, then turn out onto generously floured surface. Every ten minutes for the next hour knead two or three times. Form into 4 loaves. Brush with beaten egg white. Slash 3 diagonal lines into tops. Raise until double or 30 minutes. Bake at 425 for 10 minutes, then at 375 for 20 minutes.
We often eat this with a homemade Boursin spread. I will post that recipe also.
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