Crusty Bread: (barely adapted from Craig Claiborne’s The New York Times Cookbook)
2 cups lukewarm water
1 tbsp. active dry yeast
1 ½ tsp. kosher salt
1 1/4 tbsp. honey
6 – 7 cups bread flour
Dissolve yeast in warm water, then add salt and honey, stirring to combine. Add flour, 1 cup at a time, and mix until incorporated. Add enough to form a stiff bread dough. Place dough in the bowl of a stand mixer fitted with dough hook, and let it run on medium speed for at least 5 minutes. This kneading can also be done by hand. Form dough into two balls, smooth on the top, and place in a greased bowl or pan. Cover with a clean, damp kitchen towel, and place in a warm spot to rise until doubled in size. Carefully roll the dough out onto a baking sheet or a pizza stone in a cold oven. Let rise about 15 minutes more. Slash the top of the dough, and then brush lightly with boiling water. Place a pan full of boiling water on the bottom rack of the oven, close the oven door, and turn the oven on to 400 degrees. Bake for 40 to 45 minutes until very golden brown.
Just see if you can keep yourself from eating it the second it comes out of the oven!