2 cups bread flour
1 teaspoon salt
1/3 cup warm water
1 teaspoon sugar
1 tablespoon active dry yeast
2 tablespoons olive oil
more warm water
maybe more flour
Dissolve 1 teaspoon sugar in 1/3 cup warm water. Add yeast and allow it to sit until foamy, about 5 minutes
Place flour and salt in food processor and turn it on. Pour in yeast mixture and blend a few seconds. Start dribbling more warm water just a bit at a time until the dough starts to form. The goal is to use the least amount of water to make a dough.
When the dough forms it will make a cylindrical lump that goes around and around the food processor bowl. Let it go for about 1 minute - this kneads the dough. Turn the food processor off, remove the dough and form it into a ball. Place olive oil in a large bowl, place the dough in it and turn it over a few times so that the surface of the dough is all oiled. Cover with a plate and place in a warm place. (For hints on the "warm place," check out the Spiral Seed Stick recipe.)
After the dough has risen to about twice its original size, punch it down and let it rise again. When it has risen to double-volume again, turn it out onto a lightly-floured surface, mash it flat with your hands, and roll it into a loaf. Place in a greased bread-pan and let it rise one more time until about double in size.
Preheat over to 450 degrees. Cut three or so gashes in the top of the loaf with a sharp knife and place it on a middle rack in the oven. After 15 minutes, turn the temperature down to 300 degrees and cook the loaf another 30 minutes or so.