Instructions

• Step 1: In a large mixing bowl, combine the lukewarm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
• Step 2: Once the yeast is frothy, add the salt and gradually stir in the all-purpose flour, one cup at a time, until a shaggy dough forms.
• Step 3: Turn the dough out onto a lightly floured surface and knead gently for about 5-7 minutes until smooth and elastic.
• Step 4: Place the dough back into the mixing bowl, cover with plastic wrap or a clean kitchen towel, and let rise for 1-2 hours until doubled in size.
• Step 5: Gently punch down the dough, turn it out onto a floured surface, and shape it into a loaf.
• Step 6: Place the shaped loaf onto a floured baking sheet or parchment-lined baking stone, cover again, and let rise for 30-60 minutes.
• Step 7: Preheat your oven to 450°F (232°C) and place the baking stone inside if using.
• Step 8: Score the top of the loaf with a sharp knife or bread lame.
• Step 9: Transfer the loaf to the oven and bake for 30-35 minutes until golden brown and hollow sounding when tapped.
• Step 10: Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.