1 package dry, active yeast
2 cups warm water
1 tsp salt
5 to 5 ½ cups sifted, all purpose flour
Soften yeast in ¼ cup warm water, set aside
Combine remaining 1 ¾ cups water and salt in a large bowl. Blend in 3 cups flour. Stir softened yeast and add to flour mixture, mixing well.
Add about half the remaining flour to the yeast mixture and beat until very smooth. Mix in enough remaining flour to make a soft dough. Turn dough onto lightly floured surface. Allow to rest 5-10 minutes. Knead 5 – 8 minutes, until dough is smooth and elastic.
Shape dough into a smooth ball and place in a greased bowl, just large enough to allow dough to double. Turn dough to bring greased surface to the top. Cover bowl with a damp towel. Let stand in warm place until dough has doubled. (approx. 1 ½ to 2 hours)
When dough has doubled in bulk, punch down with fist. Knead on a lightly floured surface about 2 minutes. Divide into 2 equal balls. Cover with damp towel and let stand for 10 minutes.
Roll each ball into a 14x8inch rectangle. Roll up lightly into long, slender loaf. Pinch ends to seal. Place loaves on a lightly greased 15×10 inch baking sheet. Cover loaves loosely with a towel and set aside in a warm place until doubled.
Bake at 425F for 10 minutes, turn oven down to 350F and back 1 hour until golden brown.