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1
In a large bowl, combine water, yeast, sugar, and salt.
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2
Let sit five to ten minutes.
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3
Stir in the first cup and a half of flour with a heavy spoon.
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4
Add the rest of the flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily.
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5
Next, add a little more flour and begin kneading.
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6
Keep adding flour and kneading until the dough is smooth and elastic ( It doesn't need a lot more flour, just enough so that it's not sticking to the pastry board).
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7
Let dough rise in a greased bowl covered with a damp, clean kitchen towel until doubled. (Usually, about thirty minutes to an hour.).
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8
Uncover bowl, sprinkle in a little more flour and knead again.
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9
With floured hands, shape dough into a ball and place in a greased 3 1/2-quart crock pot.
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10
Turn the crock pot on High. (The bread will rise as the crock pot heats up.).
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11
Keep the lid just barely off the pot to keep steam from building up and making your crusty soggy. (Try using a toothpick to keep the lid open just a bit).
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12
Cook it for one hour on the first side.
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13
Dump the bread out onto a wire rack.
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14
Turn over and put it back in the crock pot and cook for another hour, covered with the lid just barely off.
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15
Turn out onto wire rack to cool.
