1/2 tsp sugar
2 -2/3 cups lukewarm water
4 tsp yeast granules
1 tbsp salt
6 cups all purpose flour
2 tbsp vegetable oil
Dissolve sugar in the water, add yeast and let stand for ten minutes. Add salt to flour and mix. Pour the yeast mixture over the flour and mix thoroughly. If you find it too sticky add more flour. Sprinkle a handful of flour on the counter top and knead dough until smooth and elastic (about 5 minutes). Form into a longish shape and pat with vegetable oil. Divide into 6 pieces, each about the size of a grapefruit. (If you want loaves to be smaller, then by all means divide into 8 to 10 pieces.) Knead each individual portion with the palm of one hand, shape it into a ball and lay on a tea towel. Cover with another tea towel and let rest for about 20 minutes--this will facilitate the rolling. Place a quilt on a table. Top the quilt with a fresh clean linen sheet, leaving half the quilt and half the sheet hanging down. Sprinkle the working surface lightly with flour and lay one of the dough balls on it. Using a rolling pin, roll out in all directions until dough is 1/2 cm (1/4 inch) thick. Lay dough on the quilt, cover with the rest of the sheet and the rest of the quilt. Let rise for two hours in warm weather, or for about 5 hours in wintertime. Warm up large tray in a 260 C (500 F) oven. Place the loaves (2 at a time) on the tray and bake on the second rack from the bottom. Bake for 4 minutes or until the bottoms are golden brown. Broil to add colour to the tops of the loaves. Store in plastic bags when cool, and seal. Double the recipe if you wish. It freezes exceptionally well.
Makes 6-10 loaves
Source: www.hamerkaz.com.au/cooking.asp
Prepared by: Margarette for February 2001 meeting