In a large bowl, combine 3 1/2 cups of flour, 1 packet of yeast, and 1 1/2 teaspoons of salt. Slowly pour in 1 1/4 cups of warm water while stirring. The dough should come together into a shaggy mass.

Knead the dough on a floured surface for 5-7 minutes until it’s smooth and elastic. You can also use a stand mixer with a dough hook for about 5 minutes.

Place the dough in an oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1 hour. It should double in size.

After the first rise, punch down the dough and shape it into a loaf. Place it in a greased loaf pan or on a parchment-lined baking sheet for a rustic shape.

Let the dough rise again for 20-30 minutes, covered loosely. It should puff up slightly.

Preheat your oven to 375°F (190°C). Bake for 25-30 minutes, until the bread is golden brown and sounds hollow when tapped.

Let the bread cool on a wire rack for at least 30 minutes before slicing.