Roman-Style Italian Bread - cooking recipe

Ingredients

1 pkg. active dry yeast
1/4 c. lukewarm water
5 c. flour

Preparation

Sprinkle 1 package of active dry yeast in lukewarm water; stir.
After the yeast is dissolved, add 1/2 teaspoon salt and 1 1/4 cups warm (not hot) water.
Mix in about 5 cups flour and intermittently add a little water (up to a total of 1/4 cup) to make a soft, not sticky, dough.
Allow the dough to rise, covered, in a warm place for 10 minutes.
Then knead for another 10 minutes.
Place dough in a buttered, cloth covered bowl in a warm place and let it rise to double its size, about 1 1/2 hours.