Ingredients

Method

Put a cup of water in the microwave for 40 seconds and warm it.   Take it out, and add yeast, and stir, till all the bubbles are gone, and the water is tan.    

Pour the flour and salt a mixing  bowl and mix well.  Slowly add the warm water, and mix it with the flour and blend it into a dough.  You can use a food processor to blend the dough with the supplied attachments, and mix the water gradually, as it blends into a dough.
 
Allow the  dough to rest, by covering it with a kitchn towl.   Do this for at least one hour at room temperature, if you can hold out for a few hours though you’ll get a much better tasting finished product.

Pre heat your oven to 375°F.  Lightly flour a flat surface  to work the dough. Take your dough out of the bowl in which it rose and knead it a few times  to get it back cohesive again.

Using your hands, form your dough into a ball. Pull the sides to the bottom to create a taut surface on the outside of the loaf and let it rise again. Cover it with a towel while it rises for 30 minutes. Let  the dough rise on the baking pan , that way you don’t lose any of those precious air bubbles trying to transfer it from one surface to another.

If you’d like to, you can slash the top of your loaf of bread a few times, it’s a purely cosmetic manoeuver, but a nice addition.

Place your bread into the oven and bake until golden brown on the outside. The internal temperature should be 210°F.   A loaf this size should take about 45 minutes to cook, but everyone’s oven is different so using a thermometer could be of help.

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