Pioneer Bread

This recipe is ridiculously simple, as far as homemade bread is concerned. I made my own variation of this recipe and call it Pioneer Bread. It tastes so very basic, but delicious, and reminds me of bread recipes of old. So, here you are! Enjoy.

Pioneer Bread

7 c all-purpose flour (8.3 c if using cake flour), plus about 3/4 c for kneading
1 tbsp salt
1-2 tbsp sugar (depending on how sweet, or not, you prefer)
5 tsp dry yeast
3 c warm water
Any herbs or flavorings you'd like (or leave it plain!)

1. Add all your dry ingredients, flour, salt, sugar, and yeast to a bowl. Sift or mix together with a fork.
2. Slowly mix in your warm water, reserving about 1 cup and setting it aside. Once combined, your mixture should be very dry. Now add the remaining water and use your clean hands to mix it all together. At this point, add any herbs or other flavorings and combine with your hands.
3. Add loose flour to a large working area. Place your dough onto the area and gently kneed for about 10 minutes. If the dough starts to become too sticky, add flour as needed. At the end of 10 minutes, the dough should be slightly springy when squeezed. 
4. Roll your dough into a big ball and add it to a large floured bowl. Place a towel or saran wrap over it and move the bowl to a warm part of your house for an hour. I put mine outside in the car.
5. After an hour, the dough should be about twice its original size.  If not, you might need to discard the dough (or use it for something else, like breadsticks) and check your yeast. Now spread a handful of flour onto the pan you will use to bake the bread. I used a cookie sheet, because I wanted my bread to be in an old-fashioned, round shape. You can use a loaf pan just as well. Set the pan aside for a minute.
6. Add more flour to your previous work space.  Remove and kneed your dough just a little more, for about 3-5 minutes. Again, shape it into a ball and place it on/in the pan. Cover it with a towel for another hour in a warm place. Hint: I like to lightly flour the top of my bread at this point, to keep my cute towel from sticking to it :)
7. After the hour is up, preheat your oven (see step #8) and remove the towel from the dough. The dough should have doubled in size again. Gently tuck under the sides of your bread. This will help the dough rise a little more into a round, rustic shape, instead of expanding outward. If using a loaf pan, no tucking needed. 
8. Bake your bread at about 245 degrees Celsius for 10 mins. Then lower the heat to 215 degrees for an additional 20-25 minutes.