1 1/2 packets of Active Dry Yeast
1 tbsp fine grain sugar
2 cups hot water
5 cups all-purpose flour
1 tbsp sea salt
First you want to “proof” your yeast, which basically means you’re testing it to make sure its still good. Add 1 tbsp of sugar to the 2 cups of hot water (about 100 degrees or so) then add in the active dry yeast. Stir to combine. After sitting for a while, the mixture should bubble and foam a bit at the surface….which means you’re good to go! If not, you need to buy more yeast.
In the bowl of a standing mixture (using the hook attachment) combine the flour and salt. Mix on low speed, slowing adding in the yeast mixture until well incorporated. Remove the dough. On a lightly floured surface, knead the dough until it is no longer sticky (about 8-10 minutes.) Lightly grease a large bowl with soy butter then place the ball of dough inside. Rub a little bit of the soy butter on the top of the dough as well. Cover with a clean kitchen towel and place in a warm area for about 2 hours.
Punch down the dough in the bowl, then turn it out onto a lightly floured surface. Divide the dough in half and form two loaves. Cover a pizza stone (or baking sheet) with some medium ground corn meal, then place the loaves on top. Brush with a bit of olive oil. Place in a cold oven and turn the heat up to 400 degrees. Bake for about 35 minutes or until the bread is light brown on top.