I was working on making bread tonight with my son and thought that I should update my notes on the blog so that I can get to them via my iPad vs. having to pull out my paper notes.

My basic bread recipe for our bread maker from 2008:
http://www.hoaglun.com/blog/2008/3/23/making-bread-the-kind-that-goes-in-the-oven.html

Big batch artisan style bread recipe for the oven:

6 1/2 cups of flour (3 to 4 cups of white, the rest is wholewheat or 6 grain)
3 1/2 cups of water (start with 3 and add the rest if it is too dry)
1 tablespoon salt
2 tablespoons of yeast
3 tablespoons of olive oil

The following items to taste:
Brown sugar
Dried fruit (blue berries, cran berries, cherries, mixed berries, etc)
Almond, vanilla, or lemon extract
Ground orange peel

Let rise for two hours in a one gallon ice cream bucket.

Can put into fridge and use later or bake now. (If putting in the fridge let it warm/raise for 60 minutes before baking.)

Bake at 450F for 25-30 minutes