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1
Sprinkle the yeast over 1 1/4 cups water at about 70 degrees.
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2
Leave to dissolve about 5 minutes.
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3
Mix flour and salt together in a bowl.
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4
Make a well in the center of the mixture and pour the disolved yeast mixture into the well.
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5
Stir the mixtures together using your fingers in a circular motion.
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6
As dough forms, knead it with the heel of your hand, either in the bowl or on a lightly floured surface.
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7
Add remaining water as needed.
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8
Knead until dough is elastic.
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9
Let relax (rise) until doubled in size.
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10
Once the dough has relaxed and doubled in size, lightly punch down the dough.
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11
Form a ball and let relax.
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12
To know when dough has relaxed enough, press one finger into it.
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13
If the finger impression stays, the dough has relaxed long enough.
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14
If the impression doesn't stay, it hasn't relaxed long enough.
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15
Shape the dough into a long loaf.
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16
Turn the dough over into a cup of flour spread on the countertop.
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17
Let rise until double in size.
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18
Carefully turn dough over and place on cookie sheet.
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19
Cut five diagonal slashes, each about 1/4 inch deep, across the top of the loaf.
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20
Bake at 425 degrees until golden brown, about 30 minutes.
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21
To check, remove loaf from pan.
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22
Holding it with a towel over your hand, tap the bottom of the loaf.
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23
If there is a hollow sound it is done.
