A light and airy loaf, redolent of herbs (we like a mixture of rosemary, marjoram, and oregano), this is a perfect bread to make for slicing for sandwiches or toasting with soup.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine all of the ingredients, mixing and kneading to make a smooth, very soft dough.
Place the dough in a greased bowl, cover, and let rise at room temperature until puffy but not necessarily doubled (about 1 hour).
After the first rise, deflate the dough and form into a large round or a long loaf. Place on a parchment-lined baking sheet, or on a piece of parchment, if you're going to bake on a pizza stone.
Cover the loaf with greased plastic wrap, and let it rise for 30 to 45 minutes, until noticeably puffy.
While the loaf is rising, place a pizza stone in the oven and preheat it to 375°F.
When the bread is almost doubled, uncover it and slash the top a few times. Bake for 30 to 35 minutes, until the center measures 190°F when measured with a digital thermometer.
Remove from the oven and cool for 30 minutes before slicing.
Store wrapped at room temperature for 4 days, or freeze for longer storage.
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