Bread

Ingredients

• 3.5 pounds of flour
• 1 ounce of German yeast
• ½ teaspoon of coarse sea salt
• 1 pint and 3 gills of lukewarm water (approximately 6 cups)

Directions

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

2. In a basin, mix 1 ounce of German yeast with about ½ cup of tepid water to form a stiff paste.

3. Fill the basin with lukewarm water to make a total of about 6 cups of liquid.

4. Add ½ teaspoon of coarse sea 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 stiff enough to turn out.

9. Turn the dough 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, and shape into loaves.

11. Place the loaves into well-floured tins.

12. Cut a slit in the top of each loaf or prick with a fork.