Add the packet of yeast to half a cup of water. Make sure the water is warm (110-120 degrees Fahrenheit). Mix it to dissolve the yeast and let sit for 10 min. It should get foamy. If it doesnt them your yeast is bad or the water temperature is off.
In a large bowl, add 3 cups of flour. Make a hole in the middle and i your salt, water & yeast mixture, plus another cup of warm water. I also add the oil of the outside rim of the flower (not in the hole) and the sugar also on the rim.
Start mixing with a spatula and until a ball forms but is sticky. if its not sticky add half a cup more water. If its too watery add a bit more flour. it should stick to the sides of the bowl but come away from the sides of the bowl as a whole.
Knead with your hands for a bit, folding it into itself.
Cover with plastic wrap and let rise at least 2 hrs.
Re-knead after the 2 hrs, using light flour until it’s not sticky.
Mold into prefered shape and add to your baking pan of choice. I prefer a dutch over or my Always Pot.
I like to separate the egg white from an egg and brush it on the bread before it goes in the over for a perfectly crusty, golden brown crust. You can also use a sharp blade or knife to but a slit in the top half of the bread but again not necessarily.
Let it sit for 40 min then bake at 365 degrees F for 45 minutes.