Simple Rustic Bread With Walnuts

DIRECTIONS

• In a large bowl, sprinkle yeast over 1/2 cup of warm water and let stand for 5 minutes.
• Stir to dissolve yeast.
• Add remaining 1 1/2 cups water, sugar, salt and bread flour.
• Mix at low speed until flour is thoroughly incorporated.
• Note: dough will be sticky, not smooth.
• Place dough in a large oiled bowl and turn to coat all sides with oil.
• Cover loosely with a towel and set in a warm place to rise until double in size, about 1 1/2 hours.
• Punch dough down.
• Transfer dough to a lightly floured work surface, add walnuts, and knead lightly to eliminate air bubbles.
• Cut dough into 2 pieces.
• With floured hands, shape each piece into a 12-inch log.
• Place logs on a parchment paper lined baking sheet a few inches apart and cover loosely with a towel.
• Let rise for 30 minutes.
• Meanwhile place pizza stone on lowest rack in oven.
• When dough begins last rise, preheat oven to 400.
• Pull the parchment paper off the baking sheet and transfer to the pizza stone.
• (Or just bake on the baking sheet if you don't have a pizza stone.) Bake bread for about 40 minutes, or until it sounds hollow when tapped.
• Cool on a rack.