4 c. flour
4 t. kosher salt
2 c. warm water
1 package of active yeast or 2 1/4 t. of yeast from a jar
butter or olive oil
Mix water - hot from tap or 110 degrees, with yeast. Dissolve. Combine flour and salt in a large bowl or in a stand mixer bowl. Make a well in the center and add the water/yeast. Combine in a stand mixer with a yeast hook or by hand until completely mixed. The dough should not be too sticky. If it is, add more flour.
Put into a greased, oven-proof bowl into the oven with the light on. Cover with a towel. The light from the oven provides enough heat for rising. Allow to double in size, about 1 1/2 hours. Punch down and return to oven and repeat. Remove from oven. Put a greased, oven-proof pan in a 400 degree oven and let warm up for 20 min. Add bread mixture to pre-heated pan and cover with a lid. Bake for 15 with the lid on, then remove lid and continue baking for 15-20 minutes or until golden brown. Remove from oven, place bread on a cutting board and rub surface with olive oil or butter. Let cool and slice.
