6 1/4 c. flour
1 tbsp. salt
1 cake yeast
1/4 c. olive oil

Pour flour into bowl. Make well in center. Add 2 cups warm water and salt. Crumble in yeast; mix thoroughly. Add olive oil. Knead until smooth and elastic. Cover. Let rise in warm place until doubled in bulk. Punch down. Knead well. Let rise until doubled in bulk. Shape into 2 loaves. Place in oiled bread pans. Let rise until doubled in bulk. Bake at 350 degrees for 1 hour or until bread tests done. May be formed into round mounds and placed on oiled cookie sheet to bake. Yield: 2 loaves.