Italian Bread

This dough is easily over worked if you don't know how to handle it. Try not to over handle it.
Recipe-
1 package (1/4 ounce) active dry yeast
2 cups warm water (110° to 115°) <----- test it so you don't kill the yeast
1 teaspoon sugar
2 teaspoons salt
5-1/2 cups all-purpose flour


In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat for 3 minutes. Stir in remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf.

Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make four shallow slashes across top of each loaf.
Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool