Rustic Bread

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.