| | Directions | | Dissolve yeast in lukewarm water. Add salt and flour. Mix thoroughly. Allow to rise until doubled. Divide into four portions. Allow one portion to rise until doubled on baking stone. Bake at 450° for 30 minutes. Place a pan of water in oven for crusty bread. Refrigerate remaining dough. To use, allow a portion to rise until doubled on a baking stone and bake as directed above. Keeps in refrigerator up to 2 weeks. Makes 4 loaves. |
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| Ingredients | | - |  | 3 cups water |
| - | | 1 1/2 tablespoons yeast |
| - | | 1 1/2 teaspoons salt |
| - | | 6 1/2 cups flour |
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