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Ingredients

4⒈／⒉ cups all-purpose flour

1⒈／⒉ teaspoons salt

4⒈／⒉ teaspoons yeast

1⒈／⒉ cups warm water (110°F/45°C)

About 1 tablespoon olive oil (or some cooking spray—I like coconut oil cooking spray)

Instructions

In a bowl, stir together flour and salt.

Make a small hole in the middle of the flour mixture and pour the yeast in the hole.

Pour warm water in the hole with the yeast and mix with your finger to dissolve.

Continue mixing/kneading until there is no more loose flour in the bowl (or until you have a dough ball). If you need to add a little more warm water than the 1⒈／⒉ cups, then go ahead and do it just a little bit at a time until you have enough.

Remove the dough ball from the bowl. Wash and dry the bowl, then spread the olive oil on the bottom and sides of the bowl.

Place the dough ball back into the oiled bowl. Flip it over once. Cover the top of the bowl with a dishcloth and place the bowl in a warm area.

Wait about one hour for the dough to rise.

Punch down the dough, then divide it into two sections (shaped somewhat like a mini loaf of French bread).

Place each section on a lightly floured cookie sheet or in a bread pan. Cover with a cloth and let rise about a half hour more.

Preheat the oven to 350°F/180°C.

Remove cloth and cook on the center rack in the oven for about 30 minutes.