If there is just a little stick to the dough, and it is not sticking to the bowl, your work surface or your fingers, roll the dough into a ball, and place into the bowl to rise for 45 minutes to an hour, or until doubled in size. I find that this bread rises rather quickly. Cover the dough with a clean kitchen towel, and go find something to do, after you wash up.
When dough is doubled, preheat oven to 350°. Divide dough in half, knead each half into a round loaf, then roll with both hands into an even loaf, about 6 to 7 inches long. The more you remove air, and roll and knead, the firmer the crumb will be of the finished loaf. You cannot over-knead this bread, it can only benefit from your attentions. Oil or non stick spray a baking sheet, place loaves, not touching on sheet, and taking a sharp knife, make three slashes into the top of each loaf. Spray tops with cooking spray, or brush with a little olive oil. Allow bread to rest as oven comes up to temperature. You can also allow this bread at this point to "grow” even more, just don't go over 15 minutes, as the bread will overproof, and lose some of it's integrity.
Put bread in oven, set timer for 12 minutes, and turn the sheet tray around when alarm goes off. You are looking for a golden brown color for the surface, and a hollow sound when loaves are tapped on the bottom. Bake bread for remaining time, turn again after the 24 minutes are up if bread is pale or not quite sounding right yet. Bake at 6 minute intervals until you get what you're looking for.
Allow loaves to cool on a rack, although. I always have to start pinching off samples as soon as it comes out, Mmm...Quality Control. This bread freezes well, makes incredible sandwiches, French toast, jam and brie, oh use your imagination, and your creativity! Enjoy!
