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1
In a large bowl or electric mixer, sprinkle yeast over 1/4 cup of warm water.
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2
Add sugar and let stand until yeast is soft (about 5 minutes).
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3
Stir in remaining 1 3/4 cups water and salt.
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4
Add 4 cups of the flour.
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5
Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes).
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6
Gradually beat in about 1 more cup of flour to make a soft dough.
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7
Turn dough out onto a boar or pastry cloth floured with some of the remaining 1/2 to 1 cup flour.
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8
Knead until dough is springy and small bubbles form just under the surface (10-15 minutes), adding just enough flour to prevent dough from being sticky.
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9
Turn dough into a greased bowl.
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10
Cover with plastic wrap and a towel let rise in a warm place until doubled in bulk (about 1 hour).
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11
Punch down dough; knead dough lightly into a ball on a floured surface.
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12
Cover with inverted bowl and let rest for 10 minutes.
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13
Divide dough into 3 equal portions.
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14
Shape each into a slender oval loaf 16 to 18 inches long by rolling the ball of dough under palms of hands to elongate it.
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15
Place well apart on a large, greased baking sheet.
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16
Let ride until puffy but not quite doubled (20 to 25 minutes).
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17
Preheat oven to 450 degrees.
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18
With a razoor blade or very sharp knife make 3 diagonal slashes, about 1/2 inch deep, down center of each loaf.
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19
Before baking use an atomizer or spray bottle filled with cold water to spray with a very light mist of moisture.
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20
Place in oven, then spray twice more at 3 minute intervals.
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21
Bake until bread is well browned (25 to 30 minutes total).
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22
Slide onto wire racks to cool.
