*<+>{: Four Ingredient Bread :}<+>*

Ingredients Currently the measurements are in Imperial measurements. I will add Metric measurements as soon as I get a scale. (source) 3 & 1/4 cups of Flour 2 Tsp of Yeast 2 Tsp of Salt 1 & 1/2 cups of Room Temperature Water (~21°C)

Instructions

1. In a large bowl, mix dry ingredients. Then pour in water. Mix with spatula or mixing spoon until some of the water is incorporated into the flour. Once it becomes challenging to use your mixing device, use you hands to kneed the dough. The dough will be very sticky, do not use flour on your hands at this stage.

2. Once all the flour is incorporated into the flour, shape the dough into a ball. Cover the mixing bowl tightly with tinfoil. Allow dough to rise at room temperature for three hours. The dough will almost double in size during this process.

3. Preheat the oven to 246°C (475°F) around the 1:30 mark of your rising process to give your oven plenty of time (this can take upwards of ten minutes).

4. Dust a baking pan with an half handful of flour whilst using the eceses flour to cover your hands. The risen dough should be sticking to the sides of the bowl. Careful peel it away while trying to minimize tears in the dough. Tear the dough into two halves. This should be the only tear you make during this step. Form the halves into two long pieces, stretching the length of the pan. Stretch the dough then fold in on itself. Lastly make sure to use the flour in the pan to dust both sides of the loaves.

5. Let the loaves rise for 45 mins. Then quickly cut three 1 cm deep lines into the top of each loaf.

6. Bake for twenty to twenty-five minutes. Then cool the loaves for five minutes and Enjoy!