bowl, then cover with plastic wrap. Let rise for 2 to 3 hours. It will have almost doubled in volume. Oil two 10 by 38 cm (or larger) baking sheets. Flatten dough down gently with your hands, then turn out onto floured working surface. Cut dough in half, return half to the bread bowl and cover. Divide remaining half in two. Knead each half into a ball and then flatten gently with the palm of your hand. Let stand five minutes to rest. Working with each piece in turn, flatten out with your palms into a rectangle or oval about 25 cm long and 5 to 15 cm wide. It will be about half to 2 cm thick. Transfer each to a lightly oiled baking sheet at least 36 cm long. Let loaves rise for 20 to 30 minutes, covered with a damp towel or plastic wrap. Preheat oven to 400 degrees and set rack at the center of the oven or just above. (If your baking sheets do not fit side-by-side on one rack, place two racks in oven, one just above the center and one just below. One bread can go on each rack; about halfway through baking (after 10 to dozen minutes), switch the two around.) Just before placing in the oven, use a sharp knife or razor blade to make cuts through the breads: Starting two inches from the top and about an inch from the side, cut across the bread to within an inch of the other side. Make two more cuts, parallel to the first, at about 5 cm intervals (the cuts should go all the way through the dough). The dough will separate at each cut, so that the bread looks like a kind of fat-runged ladder; you can pull dough apart even more if you wish and if your baking sheets are long enough, by pulling gently on each end of the breads to make the slits gape more. Brush each loaf lightly with olive oil all over, place in the oven, and bake for 20 minutes. Breads will be golden when done. Once first two loaves are in the oven, oil two more baking =============== Reply 80 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z TVFN (50 OR SO) To: TMVM93B SHARON KLINGER Date: 0.73333333333333