In a large bowl or in a stand mixer with the paddle attachment, combine the warm water, yeast, sugar, salt, and 2 cups of flour. Mix by hand or on medium-low speed.

Knead in the remaining flour, 1/2 cup at a time until the dough is smooth but not sticky. (The exact amount you use will depend on your climate, but it's usually around 5 cups).

Rub the dough ball with olive oil and cover the bowl with a tea towel to rest 15-30 minutes, or up to 1 hour.

Divide the dough in half. On a well-floured counter, roll one half of the dough into a rectangle that measures around 15 inches. Then, starting from the long side, roll the dough into a cylinder. Pinch the seams closed, tuck the ends under, and place your loaf on a baking sheet. Round the edges and cut three diagonal cuts on top of the loaf.

Repeat this process with the second half of dough.

Cover the loaves lightly with a tea towel and let them rise 30-60 minutes (or longer if you have the time!).

Preheat the oven to 400 degrees.

Line two baking sheets with parchment paper and spread the potatoes, onions and garlic in a single layer in the pans. Drizzle with olive oil and sprinkle with garlic salt.

Bake for 20 minutes. While the potatoes are baking, cut the sausage into slices. Wash the broccoli and break into bite-size florets.

Return the kielbasa pans to the oven and also add the baking sheet with bread loaves to the oven. Bake both for about 20 minutes, or until the vegetables begin to brown and the bread loaves' tops are golden brown. The loaves should sound hollow when you knock on them, if they are done.