Instructions: In a small bowl, combine water and yeast, let stand 5 min. (yeast will bubble slightly). In a mixing bowl, combine flour, salt and yeast. With an electric mixer on med speed, knead dough 10 - 12 min, until a soft, smooth dough forms. Transfer to a lightly floured surface and knead dough into an evenly shaped ball. Place dough in mixing bowl, cover tightly with plastic wrap, and let rise in a warm place until doubled, 1 - 2 hrs. Preheat oven to 425F. Place dough on a lightly floured surface and press flat to form 1 round loaf. Stretch sides of dough downward and tuck under, rotating the ball to form a tight shape. Transfer to floured La Cloche baker and dust top with flour. Cover with lid and let rise until doubled, 30 - 40 min. Using a serrated knife, make 3 shallow Xs on the top of the loaf. Bake about 1 hr. Loaf should be golden brown and sound hollow when tapped on the bottom.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.