1 1/2 cups warm water (110 to 115 degrees)
1 tablespoon honey
1 1/2 teaspoons salt
1 1/2 tablespoons dry yeast
4 cups King Arthur flour

In large bowl, combine warm water and honey. Sprinkle in dry yeast, mix and let sit until yeast is bubbly. Add salt, and with wooden spoon start adding flour until dough no longer sticks to sides of bowl. Some flour should be left over. Turn dough out onto well-floured surface. Coat dough and hands with flour to prevent sticking.

Shape dough into an oval and divide dough into 2 or 3 pieces. Working quickly, roll and pull dough and form each loaf (two pieces will make two loaves) into well-greased pans. Cover with clean towel and set aside in draft-free place to double, about 20 to 35 minutes.

When double in size, make 3 slashes with sharp knife to prevent bread from splitting while baking.

Spray the loaves with slightly salted water and bake on second shelf from bottom of oven for 15 minutes or until nicely browned, and bread sounds hollow when tapped. (Depending on oven, it make take 20 or 25 minutes.)

Spray bread twice while baking (This step is optional. It is supposed to make the crust more crisp, but I don't spray it). Remove pans from oven, remove loaves from pans and put on rack to cool. If you're freezing the bread, allow to cool completely, then wrap in foil and freeze.

Makes two loaves.