Crusty Round Bread

6 cups flour
1 package active dry yeast
1 to 2 teaspoons salt
2 cups tepid water

Place yeast in a little bit of tepid water and set aside for 10 minutes. Sift the flour and salt into a large mixing bowl. Pour the yeast mixture, together with the additional tepid water into the center of the bowl. With one hand, hold the bowl steady. With the other hand, scoop and turn the flour and liquid until they are thoroughly combined. If the dough feels dry and stiff, mix in a little more tepid water; if it feels sticky and soft, work in some more flour. Empty the dough onto a clean, dry work surface. Knead the dough for 10 to 15 minutes, until it is elastic and glossy.
Shape the dough into a ball and place into a greased bowl. Cover the bowl with lightly oiled plastic wrap, or a damp cloth. Set the bowl in a warm, draft-free place until the dough has doubled - about 1Y2 hours. Punch the dough down. Put the dough on a work surface and cut it in half with a knife. Knead each half into a rounded ball (keeping the other half covered with plastic wrap or damp cloth until ready to knead). Place each round well apart onto a greased baking sheet. Cover, and let rise in a warm draft-free place for 1 hour.

Preheat the oven to 450°, and place a roasting pan of hot water in the bottom of the oven.
When the loaves have risen, use a razor blade (or very sharp knife) to cut slashes Y2 deep in the tops of the loaves (can use either a cross, or checkerboard pattern). You can dust the tops with flour if you want to.

Place the baking sheet on middle shelf of oven. After baking for 45 minutes, knock on the bottom of the loaf with your knuckles. A hollow sound means the bread is done. If you hear a dull thud, return the loaf to the oven for five minutes, then test again. Cool the bread for one hour before slicing

This recipe makes:
2 8" round loaves, or
2 8 1/2 x 4 1/2 rectangular loaves, or
2 14" cylindrical loaves, or
30 3" rolls (approx.)