2 pkgs. yeast
1 1/2 c. warm water
8 oz. (1 c.) plain yogurt
3 tsp. salt
5-6 c. flour

Grease cookie sheet. In large bowl dissolve yeast in warm water; blend in yogurt and salt. Lightly spoon flour into measuring cup, level off. Add 2 1/2 cups flour. Blend at low speed until moist. Beat 3 minutes at medium speed.

By hand stir in 2-2 1/2 cups flour to form a stiff dough. On floured surface knead in up to 1 cup flour until dough is smooth and elastic, about 5-8 minutes.

Place dough in greased bowl. Cover loosely with plastic wrap and towel. Let rise in warm place (80-85 degrees) until light and doubled in size, about one hour.

Punch down dough. Divide into 2 parts. Shape into balls. Place on prepared cookie sheet; cover. Let rise in warm place until light and doubled, one hour.

Heat oven to 400 degrees. With sharp knife cut 3 slashes in top of each loaf. Brush loaves with water. Bake 35-40 minutes.