Mix all ingredients together briefly, until just combined. Then cover with plastic wrap or a towel, and let sit for 45 minutes, allowing the flour to fully absorb the liquid.

Then knead (I can’t imagine doing this by hand, but you can. I prefer my mixer, but it still takes 15 minutes or a little more) until elastic. Add as little flour as possible during kneading, the dough will still be a little sticky when done.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and allow to rise until doubled, 1-2 hrs.

Punch down the dough & form into loaves, place in a 8 1/2″ x 4 1/2″ loaf pan, recover with plastic, and allow to rise until it crowns 1 1/2-2″ over the top of the pan, 1 1/4-2 1/2 hrs.

Preheat oven to 350 toward the end of rising.

Bake in the middle of the oven for 35 minutes. Lay a sheet of aluminum foil loosely over the loaf after 15 minutes to prevent over-browning. Let cool for 1 minute before removing from loaf pan, then let cool at least 30 minutes before slicing.