Procedure
- Put half of the water into a container, then add yeast and either sugar or honey.
- Take another container and put in 2 pounds (1 kg) of flour. Form a crater in the middle into which you can pour the water with the yeast. Add a pinch of salt. Knead it and keep adding water until the dough has a good thick consistency.
- Place the dough on a surface and let it stand for about 1 hour. Knead again to let the air out and knead it into the shape of a bread. Let it stand for another 45 minutes.
- Bake in an oven at 375°F (200°C) for 50–60 minutes or until the internal temperature is about 200°F (95°C).
- Now you have a nice, tasty loaf of bread.
Notes, tips, and variations
- If your bread seems crumbly or not sufficiently soft and bouncy, try using high gluten flour. You can get special bread-making flour which is higher in gluten than normal flour.