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1
In a small measuring cup, mix the warm water and yeast with a fork to dissolve the yeast.
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2
Let stand for 3 minutes.
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3
Mix the flour and salt together in a large mixing bowl.
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4
Add the yeast mixture and the cool water.
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5
Using your fingers, mix the dough into a sticky mass.
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6
When all of the flour is incorporated, move the dough to a lightly floured work surface and knead for 4 minutes.
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7
The dough should be sticky and will not look smooth.
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8
If the dough feels stiff or dry, knead in additional cool water, a tablespoon at a time.
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9
Put the dough in a lightly floured bowl, cover, and let rest for 20 minutes.
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10
Return the dough to the lightly floured surface and knead it for 7 to 8 minutes.
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11
The dough will go from being sticky to smooth and will become supple but not too firm.
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12
Place the dough in a clean bowl lightly dusted with flour.
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13
Cover the bowl with a towel and allow the dough to rise at room temperature (75 to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume.
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14
(An indentation made by poking your finger deep into the dough should not spring back.)
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15
Place the dough on a very lightly floured surface.
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16
Gently deflate the dough and pat it into a rectangle.
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17
The short sides should be the top and bottom edges.
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18
Fold the top edge down and the bottom edge up, overlapping them slightly, then turn the dough a quarter turn and fold the top down and the bottom up again to form an envelope.
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19
Shape the dough into a log shape by rolling the loaf down two to three times and sealing the seam with the heel of your palm.
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20
Roll the loaf back and forth on the table to smooth out.
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21
Place the loaf seam side down in a lightly oiled 9 by 5inch loaf pan.
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22
Gently press down on the loaf to spread it to fill the corners of the pan, and cover it with oiled plastic wrap.
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23
Let the loaf rise at 75 degrees to 77 degrees for about 1 to 1 1/4 hours, or until it has doubled and risen about 1-inch above the edge of the pan.
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24
Meanwhile preheat oven to 425 degrees.
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25
Gently place the loaf pan on the center rack of the oven.
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26
Using a plant sprayer, quickly mist the loaf with water 6 to 8 times, then shut the oven door.
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27
After 3 minutes, mist the loaf again.
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28
Bake for 10 minutes, then reduce the oven temperature to 400 degrees and bake for 30 minutes longer, or until the top is a deep golden brown.
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29
Remove the loaf from the panit should come out with ease.
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30
The bread should sound slightly hollow when tapped on the bottom, and the sides of the loaf should be brown.
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31
Immediately place the loaf from the pan on a wire rack to cool.
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32
Serve slightly warm, with butter and lots of homemade jam
