Step 1

In a medium bowl combine all ingredients. Mix until you have a fairly shaggy dough. Let it rest for 20 minutes, covered. Then, knead the dough until it is fairly smooth. Allow the dough to rise, covered, for two hours, until it is nearly doubled in bulk.

Step 2

Gently deflate the dough (I just pressed down on it with my fingertips about ten times). Shape it into a log and place it into a lightly greased 8 1/2” x 4 1/2” bread pan. Cover the pan with a clear shower cap (or lightly greased plastic wrap) and let it rise for another 2 hours, until the dough has crowned 1” to 2” over the rim of the bread pan.

Step 3

Bake the bread in a preheated 350 degree oven for 40 minutes. (Mine was done at about 35 minutes, so make sure not to over bake). Place a piece of aluminum foil over the top of the pan for the final 20 minutes of baking to make sure the top crust doesn’t burn.