INGREDIENTS

INSTRUCTIONS

Start by making the sponge, by dissolving the yeast in the warm water,
stirring with a wooden spoon.  Place 1/2 cup of the flour in a large
bowl, add the dissolved yeast  and mix with a wooden spoon till the
flour is incorporated. Sprinkle  the additional tablespoon of flour
over the mixture, cover the bowl  with a towel and place in a warm spot
for 1 hour, allowing it to  double in size.  Place the 5 cups of flour
in a mound on a board, making a well in the  center. In the well, place
the sponge after 1 hour, with a pinch of  salt and 1/2 cup of the warm
water. Using a wooden spoon, carefully  mix together all the
ingredients, adding the remaining water. Start  mixing with your hands,
kneading the dough on the board for about 15  minutes, making a smooth
homogenous dough. Give the dough the shape  you desire, either a long
or round shape, cover with a towel, place  in a warm spot for one hour,
allowing to double in size.  Pre-heat oven to 400 degrees. Place the
dough in an oven, baking the  bread for 55 minutes. When the bread is
finished, remove from the  oven and place it on a pasta board, standing
on one of its sides,  don=t allow the bread to sit flat. The bread
should be allowed to  cool for at least 2 hours.  Yield: 1 loaf
Converted by MC_Buster.  Recipe by: CHEF DU JOUR SHOW #DJ9447 - DAVID
RUGGERIO  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3413
Calories From Fat: 77
Total Fat: 9.2g
Cholesterol: 0mg
Sodium: 313mg
Potassium: 1004.4mg
Carbohydrates: 715.4g
Fiber: 25.3g
Sugar: 2.5g
Protein: 96.8g