Bread

Ingredients

• 3 ½ pounds all-purpose flour
• 1 ounce German yeast
• ½ teaspoon coarse sea salt
• 1 pint plus 3 gills lukewarm water

Directions

1. In a large pan, place 3 pounds of flour and make a hole in the center.

2. In a basin, dissolve the yeast in about ½ cup of tepid water to form a stiff paste.

3. Fill the basin with lukewarm water to make a total of about 1 pint and 3 gills.

4. Add the salt to the flour, then gradually pour in the yeast mixture, mixing with your hands to form a dough.

5. If the dough is too stiff, add more lukewarm water.

6. Sprinkle about 1 tablespoon of dry flour over the dough and cover the pan with a cloth.

7. Let the dough rise near a warm place for at least 2 hours.

8. Once risen, work in more flour if necessary to make the dough firm enough to turn out.

9. Turn the dough out onto a well-floured board and knead it well, using more flour as needed.

10. Divide the dough into 6 equal pieces, knead each piece separately, and shape into loaves.