Servings: 24

1/4 C warm water 105-115 degrees ¼ C warm water 105 to 115 degrees
1 pkg dry active yeast 1 pkg dry active yeast
1 tsp sugar 1 tsp sugar
4 C all purpose flour 4 C all purpose flour
1 Tbsp sugar 1 Tbsp sugar
1 tsp salt 1 tsp salt
1 C plus 2 Tbsp. warm water 1 C plus 2 Tbsp. warm water

Combine ¼ C water, yeast and 1 tsp sugar into a bowl.
Allow to stand for 5 minutes until yeast is bubbly.
Add in 1 Tbsp sugar, salt and water.
Mix well.
Add flour.
Mix well and knead for 5 minutes or until dough is smooth.
Allow to rise until double (about 15 to 20 minutes)
On a lightly floured surface roll out with a rolling pin. (May divide dough into two pieces for two smaller loaves if desired)
Roll dough up jelly roll style and turn ends under and place seam down on a greased cookie sheet. Cut 3 diagonal slits into each loaf (only about ¼ inch deep)
Preheat oven to 300 degrees.
Boil a pan of water and then put it into a shallow dish.
TURN OFF OVEN
Place pan of water on lower rack and then bread on shelf above pan of water.
Allow to rise until double (about 20 minutes)
Leave bread in the oven and turn oven to 425 degrees and bake bread for 10 minutes. (this includes the preheating time)
If the bread is not done at the end of the ten minutes, reduce oven to 350 and bake for an additional 5 minutes longer or until bread is golden brown.