1 tbsp. dry yeast
1 tbsp. honey
2 tsp. salt
2 c. warm water

Dissolve yeast, honey and salt in water. Let stand 10 minutes. Stir in 4 cups bread flour and turn onto a floured surface. Using a spatula, turn and scrape until it coheres enough to knead. Knead 10 minutes adding more flour if necessary.

Place in a greased bowl covered with plastic wrap and allow to rise for 45 minutes in a warm humid place. Remove, pat flat and fold in half. Return to bowl, again cover with plastic and let rise another 30 minutes. This helps bread to be light. Turn out and cut into 4 equal pieces. Allow to rest 5 minutes.

Shape each ball into a mini loaf and place in French bread pans or cookie sheets dusted with cornmeal. Cover with towels and allow to rise until double. Bake at 450 degrees for 20 to 25 minutes. Brush with a well-beaten egg mix if desired and sprinkle with a little kosher salt. This bread is crusty and delicious! These can go right into the basket with no unusual wrapping needed. Makes 4 loaves.