Meanwhile, mix yeast with 1/2 cup water (45 degrees celsius). Allow to sit for approximately 3 minutes, stir to dissolve, then add to bowl.

Add 5 cups flour, and mix until a nice stiff dough is produced (about 4 minutes), adding flour as required. [Note: I use a dough hook, and find it makes the baker's life much easier. There is no need to knead the dough (the hook does this for you) if you don't want, and you can put in all the flour at once. Having been a professional baker for 8 years, I highly recommend you use one.]

Put in greased bowl and allow to double in bulk. Punch down and divide into two portions. Form into loaves and place on cookie sheet. Allow to rise until double again, and then make either four crosswise slashed per loaf or one horizontal slash the length of the loaf. For a really nice effect, put ~1 tsp of olive oil in the horizontal slash before baking.

Bake in preheated oven at ~210 degrees celsius (I think this is about 400 degrees farenheight) for 25-35 minutes until golden.

Note: This recipe is excellent for days when you might get home a little early from work, and you can start the vegan bread before dinner. My wife and I have this at least once per week with dinner -- there is nothing like piping hot fresh bread with soup, chilli, or chowder!

Serves: 2

Preparation time: 15

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