Ingredients

• 1 cup warm water (110F degrees)
• 2 1/2 tsp active dry yeast
• 1 1/2 tsp salt
• 1 1/2 cup + 2 Tbsp bread flour

Method

Making the dough:

Sprinkle yeast over warm water in a mixing bowl.

Allow to sit until bubbles form (about 5 minutes).

Stir in salt and flour until blended.

Knead the dough with a flexible spatula by folding it over and pushing it to the bottom of the bowl a total of 4 times.

Sprinkle the remaining flour over the dough and continue to knead the dough as directed above for 5 minutes or until the dough is spongy.

Scrape the bowl and form the dough into a ball.

Cover the bowl with a towel and let the dough rise in a warm spot for an hour.

Stir and quickly knead the dough with the spatula. Cover again for another hour.

Flour a flat surface and place the dough ball into the flour. Form a loaf shape. Use extra flour as needed if dough becomes sticky.

Flour a baking sheet in an area about double the size of the loaf.

Place the loaf in the flour and cover loosely with plastic wrap. Let it sit until it doubles in size (about an hour).

Baking instructions:

Preheat the oven to 375F degrees.

Use a spray bottle to line the inside of the oven with water.

Bake for 5 minutes, then spray the oven again (make sure not to hit the bread with the water).

Bake 12 minutes then spray the oven again.

Bake 12 more minutes or until the bread is browned and crusty on top.

Allow the bread to cool on a wire rack 1 hour before slicing.

Makes 1 loaf.