2 c. water                         400 degree oven
1 1/2 tbsp. active dry yeast       (not preheated)
1 tbsp. sugar                      35 minutes

1-2 tbsp. balsamic vinegar
1/4 c. olive oil
1 tbsp. table salt
(optionally) some dried basil, or italian seasoning
5 - 5 1/2 c. King Arthur unbleached white flour

Combine water, yeast and sugar until yeast proofs. Add vinegar, olive oil and salt. Add flour 1 c. at a time. Knead until smooth and elastic. Let rise until double in greased bowl (covered with plastic wrap to retain heat & moisture). Stretch out into two baguette-sized loaves and slash tops, or make two rounds and slash tops. Place on cookie sheet or baguette pan, or whatever. Put into cool oven, turn oven on and bake for 35 minutes or until done (bread will do its second rise as oven heats). Let cool 10 minutes before serving.