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You will also need:
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1. 2 large mixing bowls.
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2. A pastry board.
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3. A 9-inch or 9 1/2-inch loaf pan.
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4. A cotton dishtowel.
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Note: Step-by-step photos on the related link.
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1. Place all of the ingredients in a large bowl and stir them together to form a dough.
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2. Knead the dough by hand in the bowl until it is compact and pliable and no longer sticks to the sides of the bowl.
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3. Transfer the dough to a second mixing bowl that you've greased with a little butter. Let the dough rise, covered with plastic wrap or a dishtowel until doubled in size (2 hours is a good approximation of the time this will take).
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4. Punch it to deflate the dough and turn it out onto a pastry board. Shape the dough into a log and place it in a loaf pan that you've greased with butter.
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5. Cover the loaf loosely with a dishtowel and let it rise until its crown is about 1-inch higher than the rim of the pan.
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6. Towards the end of the second rise, preheat the oven to 350 F. When the loaf is completely risen, bake it for 35-40 minutes, or until it is golden and sounds hollow when tapped.
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7. Remove the loaf from the oven and let it sit in the pan for a few minutes, then loosen its edges from the sides of the pan and turn it out onto a rack to cool.
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8. The cooled loaf may be wrapped and stored in the refrigerator for many days.
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An acknowledgement: This recipe is adapted from one on the King Arthur Flour site.
