Easy Round Italian Bread

Stir yeast in warm water and let stand for 5 minutes.

In large bowl, beat 1 cup of flour with yeast mixture, adding salt, to make a smooth batter. Beat in 2 1/4 cups of remaining flour. Dough will be stiff.

Turn onto a floured board, and knead for 10 minutes. Slam the dough down onto the counter at least 6 times!

Form dough into a smooth ball, and place in a greased bowl with a lid or plastic wrap. Cover and allow it to double in size (90 minutes). Punch dough down and form ball again. Cover. Let it double again (60 minutes). Punch down dough. Roll into a flat big ball.

Place on a greased baking sheet or use parchment paper. Cut into the top 4 shallow cuts, forming a big X.

Cover with a cloth and let it rise for 30 minutes.

Bake at 375F for 30 minutes.

*Using parchment paper allows the bread to just slide off the paper and pan right onto your cutting board. Also, put covered bowl into oven with light on, and it will rise better.