Ingredients

3 cups warm water (110 degrees F/45 degrees C)
2 tablespoon white sugar
1 tablespoon olive oil
1 tablespoon active dry yeast
1 tablespoon salt
7 cups all-purpose flour
Directions
1• Add the sugar and yeast to the warm water and let proof.
2• Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
3• Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
4• Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
5• Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
6• Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom. Makes three (3) loafs.


For pepperoni bread, add shredded cheese and pepperoni to bread

how much cheese and roni's?

I do about a handful of each per loaf and mix it in

word. i shall post up the commercial recipe from shanes rib shack for peach cobbler, its [censored] bomb