Ingredients
- 14 oz Warm water
- 1 1/2 tsp Salt
- 1 1/4 tsp Dry yeast (instant or active dry)
- 3 1/2 cups Bread flour
Instructions
Warm a 3- to 4-quart glass mixing bowl so it won't take heat out of the water. Pour in the warm water.
Add the salt and yeast and give it a quick stir to combine.
Add the flour. Stir until the dough forms a shaggy ball, scraping dry flour from the sides of the bowl. Tumble the dough to combine the moist flour with the dry flour.
Cover the bowl with plastic wrap. Place in a warm, draft-free location and proof for 1 1/2 hours.
After 1 1/2 hours, spray an 8 1/2 x 4 1/2-inch or 9 x 5-inch bread pan with nonstick cooking spray.
"Degas, pull and stretch": stick the handle end of a plastic spoon into the dough and stir. The dough will form a sticky ball. Scrape the sides of the bowl to get the remainder of the dough into the sticky dough ball.
Roll the dough out of the bowl into the bread pan. Place the pan in a warm, draft-free location, cover with a lint-free towel, and proof for 30 minutes.
Before the dough is fully proofed, adjust the oven rack so the bread will be in the middle of the oven and preheat to 400°F.
When the dough has proofed and the oven has come to temperature, place the loaf pan in the oven and bake for 40 minutes.
Remove the bread pan from the oven, gently turn the loaf out onto a work surface, and place it on a cooling rack.
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