Ingredients
2 tsp. dry yeast
1 1/2 cups warm water
1 1/2 tsp. salt
1 tsp. melted butter, vegetable oil, or heavy cream
3 1/2 cups unbleached white flour (or 2 1/2 cups white and 1 cup whole wheat flour mixed)
Directions
Dissolve the yeast in the bowl. When it has softened, add melted butter and salt. Stir in the flour with a wooden spoon until it becomes too difficult to manage. Turn the dough out onto a well-floured board and let it rest--absorbing more of the flour--while you clean out and oil the bowl. Knead the dough, working in additional flour as needed, until it is smooth and elastic (about 5 minutes).
Return the dough to the bowl and cover with a damp towel. Leave it to rise for about 1 1/2 hours until it has doubled in bulk.
Punch the dough down with floured hands. Put the loaf in a preheated 425-degree oven, for the first 15 minutes, then turn the oven down to 350 degrees for another 15-20 minutes. Take the bread out of the pan; it should sound hollow when tapped on the bottom. Allow it to cool thoroughly on a rack before slicing.
