Ingredients
Directions
If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed. If you are using active-dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit - this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed.
Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour, possibly up to two.
Preheat the oven to 425 F. Grease two oven-safe bowls with about a tablespoon of butter each. Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down, try to turn the dough up onto itself. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you've punched it down. Then, take your two forks and divide the dough into two equal portions. Scoop up each half and place into your prepared bowls. This part can be a little messy - the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier.
Let the dough rise for about 20-30 minutes on the countertop near the oven or until it has risen to just below or above the top of the bowls.
Bake for 15 minutes. Reduce the heat to 375 and bake for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If the loaves look a little pale and soft when you've turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.
