Nanna'S Italian Bread - cooking recipe

Ingredients

2 pkg. dry, active baker's yeast
1/2 c. water, warm
1/3 c. sugar
1/3 c. olive oil
2 Tbsp. salt
2 c. water, warm
1 1/2 c. water, cool
3 lb. flour (all-purpose)

Preparation

Soften the yeast in the 1/2 cup warm water.
In a large mixing bowl (at least 4 quarts), blend sugar, olive oil, salt and warm water. Add the cool water. Stir in the yeast.
Gradually add the flour until a stiff dough has formed.
Knead on a floured surface until smooth and satiny, about 7 to 8 minutes.
Place in a well oiled bowl, turning the dough to oil all sides.
Cover with a damp towel.
Let the dough rise in a warm spot away from drafts until it has doubled in bulk, about 2 hours.