INGREDIENTSNutrition

• 4cups unbleached flour

• 1 1⁄2teaspoons salt
• 1(2 1/4 teaspoon) packet active dry yeast
• 2tablespoons extra virgin olive oil
• 1 3⁄4cups hot water(about 105 degrees)

• DIRECTIONS

  1. in a large bowl mix together flour, salt, and yeast, and form a well in the bottom.
  2. pour in water and add the oil.
  3. with a wooden spoon slowly pull the flour into the liquid until it’s fully adsorbed.
  4. work it into a ball with your hands and place on a floured work surface.
  5. the dough should be tacky but not hopelessly sticky. sprinkle flour on the work surface and hands if needed; continue to knead the dough for 5-10 minutes or until the dough becomes elastic.
  6. rinse and grease the large bowl, then place the dough back in it. cover lightly with damp cloth or plastic wrap. let rise in warm place (i usually turn on my oven and place the dough on the stove above it) until double in size (about 1 to 1-1/2 hours).
  7. turn dough back out onto floured surface. punch down and kneed slightly to work out air bubbles.
  8. divide the dough in half, form round loaves and place on lightly oiled pans. preheat oven to 375F and let dough rise 20 more minutes.
  9. bake 30-40 min until crusts golden. you can also throw 1/2 C of water on the bottom coils 10 minutes in for “crustier” bread.
• Notes:
• – I thought this might be too much bread, it’s totally not. Smaller sized “loaves” if that is the container you chose to cook them in.
• – I cooked one in a loaf pan and the other just rounded in a cast iron skillet. Both were great!
• – I tried another round with whole wheat flour, much better with just plain white all purpose flour.