2 tbs sugar
1 tbs salt
2 cups very warm water
2 tbs oil, I love olive oil
Knead until a soft and smooth dough is achieved. To get a tight small crumb try to keep the dough slightly sticky, not wet, but like touching scotch tape.
Set aside, covered for twenty minutes. It will rise considerably.
Divide into two even portions, shape into boules and place on a cookie sheet several inches apart.
Let them rest for ten minutes.
If your kitchen is warm, like mine, being in the desert and all, you will see that the loaves have risen again.
Slash the bread two or three times to allow for the steam to escape. I love using a very sharp knife, dough slashers are a complete waste of money!
Let them rest after slashing them for another ten minutes or so.
Add dry herbs and olive oil if you like.
Break open the bread and slather with butter and jam.