Everyday Bread

I wasn't sure what this recipe would be like, since the bread has only one rising and there isn't any sugar for the yeast to feed on. It's pretty much as Reese describes: "hard, chewy crust and the texture of a peasant loaf," but because I'm not very patient yet at letting my bread rise, even the taller of my loaves (dough had risen just to the top of the pan) is a little small for lunch-size sandwiches, unless I make two little ones. Lesson learned: the dough has to rise as high as you want it before baking, because it doesn't rise much more in the oven. Also, my kitchen is on the chilly side year round and my bread took three hours to rise rather than two, and it might have been even longer had I not turned my oven on warm and let the loaves sit on top. Still, this recipe was dead easy--easier than no-knead bread and less time--plus it made a lot, and the bread made a great accompaniment with dinner.