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1
Combine first ten ingredients in a large mixing bowl.
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2
Idea:First mix the dry and wet ingredients separately, and them combine them in the large bowl.
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3
Original recipe instructs beating 5-10 minutes at medium speed with electric mixer, but I did it all'by hand' and it turned out great.
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4
With a sturdy mixing tool, by hand mix in 2 cups unbleached flour.
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5
(No need to smooth all ingredients at this point.)
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6
Sprinkle 1 cup unbleached flour on a clean kneading surface.
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7
Dump the dough onto this floured surface.
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8
Oil your hands with olive oil before kneading.
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9
Begin kneading with fingertips only, until dough stiffens and is not so sticky (add the remaining flour as necessary.)
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10
Knead about 5-10 minutes until dough is smooth and elastic.
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11
Return the dough to the mixing bowl.
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12
Cover the bowl of dough with plastic wrap and small towel.
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13
Rest 20 minutes and don't worry about it.
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14
After resting knead the dough a couple more strokes.
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15
Divide into two equal portions.
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16
Lubricate a clean surface and a large rolling pin with some olive oil.
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17
Roll each portion, one at time, into a triangular shape.
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18
Roll up beginning with the small end into a loaf shape.
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19
If necessaary, roll under the ends of the rolls and place into greased bread pans with the seam sides down.
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20
Either cover with plastic wrap or slip them into used commercial bread bags.
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21
Refrigerate 2 to 24 hours.
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22
Begin preheating the oven (350 degrees F) about ten minutes before baking.
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23
Puncture any air bubbles that may have formed with an oiled toothpick.
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24
Bake about 45 minutes.
