Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

Mix together all the ingredients – by hand or mixer – until everything is cohesive.

To knead by hand: Turn the dough out onto a floured work surface and knead for 3 to 4 minutes. Let the dough rest for 5 to 10 minutes, then knead for 3 to 4 minutes more until a soft, smooth dough forms. Place the dough in an oiled bowl, cover, and let it rise until it's doubled in bulk, about 1 ½ to 2 hours.

To knead in a mixer: Set the mixer to the second lowest setting, and use the dough hook to knead the dough for 2 to 3 minutes. Let the dough rest for 5 to 10 minutes, then knead the dough for 2 to 3 minutes more until a soft, smooth dough forms. Remove the dough, oil the mixing bowl, then return the dough to the bowl. Let the dough rise until it's doubled in bulk, about 1 ½ to 2 hours.

Shape the dough into a round or oval loaf and place it on a parchment-lined or greased baking sheet or into a lightly greased bread baking bowl.

Cover the dough and let it rise for about 1 hour, or until it's slightly less than doubled in bulk.

Slash the top of the loaf several times; a crosshatch pattern is nice for a round loaf, or diagonal slashes for an oval loaf. Bake in a preheated 350°F oven for 40 to 45 minutes, or until it’s a deep golden brown and the internal temperature at the center reads 190° on a digital thermometer.

Remove the bread from the oven and transfer it to a rack to cool completely.