This is the bread I learned to make from a neighbor friend when DH & I were first married. It turns out two wonderful Italian bread loaves. Next time I make it tho, I will be letting my Bosch do the kneading work tho!

HOMEMADE ITALIAN BREAD

2 pkg. yeast
2 1/2 cups warm water
7 1/4 to 7 3/4 cups sifted flour
1 Tablespoon salt
Yellow cornmeal

Sprinkle yeast on water; stir to dissolve. Add 2 cups flour and beat well.

Stir in salt. Stir in about 4 1/2 cups flour, a cupful at a time. The dough will be stiff. Turn onto lightly floured board, cover and let rest 10-15 minutes.

Knead 15 to 20 minutes, working in 3/4 to 1 1/4 cups more flour, until dough is smooth and very elastic. DO NOT UNDERKNEAD.

Place dough in a large greased bowl, turn to grease top of dough. Cover with waxed paper and a damp, warm towel. Let rise 1 1/2 hours.

Punch dough down, let rise another hour. Divide in half, cover and let rest 10 minutes.

Roll each half out to a 15x12-inch rectangle. Roll up tightly starting with long side. Seal ends, place seam side down on greased cornmeal sprinkled baking sheet. Let rise 1 1/2 hours.

Preheat oven to 375 degrees F.

Bake 20 minutes.