5cupwhite flouror any combination of 12 c. of flour
1/2tsp.allspice
1-2tsp.caraway seedsoptional..more for a savory bread than a sweet bread
1Tbs.salt
Instructions
Mix the first seven ingredients into a large mixing bowl (Bosche or Kitchen Aid preferably--this recipes makes 4 large loaves). Mix the ingredients together until the mixture is smooth. Let this mixture sit for 5-7 minutes, or until the yeast begins to foam. To this mixture add the dry ingredients, while mixing on low speed.
Once all of the flour is added into the dough (you may need a little more or less flour, just add flour until the dough is soft, but still quite sticky). Let the dough knead for 5-8 minutes and then let the dough sit for 10 minutes. Once the dough has sat for the 10 minutes, empty the bowl out onto a greased counter. Cut the dough into four equal pieces.
Grease two cookie sheets with cooking spray. Sprinkle a few tablespoons of cornmeal on the cookie tray and shake the cornmeal from side to side until the bottom of the pan has a light coating of cornmeal on it. Roll each of the four balls of dough into French bread shaped loaves (about 9-12 inches long and 3-5 inches wide). Place two loaves onto each cookie sheet. Sprinkle a tablespoon of oats onto the top of each loaf of bread. Cut four slits on the top of each bread. Cover the bread with a thin cloth, or leave on the counter for 30-60 minutes, or until the loaves have doubled in size. The longer you let the dough rise, the softer and airier the bread will be.
Bake bread at 350 degrees for 30-35 minutes, or until the bread is firm and cooked through.