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To freeze: Let loaf cool completely. Slice and put in an airtight ziptop freezer bag in the freezer for up to six weeks.
To thaw: Remove the desired number of slices and let thaw at room temperature for 30 minutes to one hour (or thaw in the microwave). Warm in the oven or microwave or toast.
2 1/2 cups warm water
3 1/2 teaspoons yeast
1 Tablespoons salt
1 1/2 Tablespoons sugar (or raw sugar)
5 1/2 cups flour (I used unbleached all-purpose flour.)
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