Then add apx. 2-3 cups of additional w/w flour as you continue to stir (add until dough leaves the sides of the bowl). Add as little flour as necessary in this process.
Sprinkle about 1 cup of w/w flour on your breadboard for kneading.
Continue adding flour (from the board) while kneading & knead until smooth & elastic.
Preheat oven to warm & then turn it off before putting dough in oven.
Let rise in the oven 1 hour (with wax paper & a light towel over dough).
Divide dough into either 3 smaller/medium pans or 2 large bread pans (spray pans with nonstick spray 1st).
Punch down in pan, flip over, tuck under, & let rise another 30-60 minutes in the oven.
Take pans out, and pre-heat oven to 350 degrees.
Once pre-heated, bake the bread for 40-45 minutes (check it at 40 min.) – you can test if it’s done by popping it out of the pan onto the cooling rack and tapping the bottom of the loaf – it should sound slightly hollow.
