Farina Bread

Ingredients:

1 kilo/2.2 lb. flour (preferably bread flour) I use AP flour 3-4 cups of water (I use 3 cups only)50 grams/1.8 oz. yeast (I use 50 fresh yeast)1 Tablespoon salt1 Tablespoon sugar

1. Mix all the dry ingredients in a bowl and gradually add thewater as you work.

2. When you have a soft dough, put it on a floured board or counter and wait 10 minutes until the dough becomes very soft, flexible, and a bit sticky.

3. Shape the dough into a ball. Roll in flour, cover with a cloth and leave standing for one hour, until the dough doubles in volume. Punch the dough down again, kneading the edges back into the center for three minutes.

4. Shape back into a ball, cover with a cloth and let stand for half an hour.

5. Knead again, folding edges back to the center again. For even better results, do this again after another half hour.

6. Put the stones in a baking pan and heat at maximum temperature for half an hour.

7. Divide the dough in four, flatten each quarter between your hands to about one centimeter/half inch in thickness, and place on heated stones. You may brush a beaten egg on top, for a golden crust.8. Bake 15-20 minutes, until the bread is a golden brown.