Recipe for "The Big Bread" for Big Books

(from The Silver Palate Cookbook)

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Return to Big Books of American Literature.
Stir together in very large bowl
4 cups lukewarm water (105-115 degrees F.)
2 T. molasses.

Sprinkle in 2 pkgs. active dry yeast.
Add 5 cups of flour,
1 cup @ a time, stirring as you go.
Add 2 1/2 T (yes, tablespoons) of salt.
Stir in 5 more cups of flour.
Turn dough out on heavily floured work surface;
sprinkle 1 cup of flour over the dough.
Knead it--for a l-o-n-g time (15 minutes).
Wash and dry the bowl; pour in 3 T. olive oil.
Turn dough in to coat. Cover w/ towel.
Let rise 'til TRIPLED in bulk (could take 3 hours...
give it time: you're going for BIG).
Turn dough out onto work surface. Knead again for 5 minutes.
Shape into ball, turn again into bowl,
cover and let rise til DOUBLED in volume.
Sprinkle large baking sheet w/ cornmeal.
Turn dough out and shape into large oval.
Transfer to baking sheet.
Cover and let rise until doubled (about 1 hour).
Preheat oven to 450 degrees.
Rub the risen loaf with flour.
(Don't you just love the language? "Risen loaf"?)
Slash it shallowly across the top w/ a sharp knife.
Set on middle rack of oven and bake 15 minutes.
Reduce heat to 375 and bake another 30 minutes,
until it's well browned and sounds hollow
when tapped on the bottom. Let cool on rack.