the recipe calls for measuring in grams which is better, but if you don't have a way to measure grams right now i'll write the typical cups / tablespoons / etc etc. Baking terms. You know. This will be baked in a loaf pan, but diane's recipe gives option for baking in a pot as well! NOTE: makes TWO loaves
Ingredients

    660g / 5.25 cups of flour
    350g / 1.5 cups of water
    27g / 3~ tbsp yeast, fresh yeast, or 1 packet
    15g / 1 tbsp salt
    33g / 2.25 tbsp oil
    OPTIONAL: egg (for egg wash)
    OPTIONAL: cornmeal to line the baking pan

1. Mix all ingredients in the bowl. If you have a mixer, beat it with the dough hook for 6~ minutes. Then, take it out and knead for another 6~ minutes by hand. If you don't have a mixer then simply knead by hand. :)

2. Scrape into large oiled / buttered bowl. Seal with Plastic wrap, and set somewhere generally warm. My dad puts it in the oven with the oven light on. Leave it until it doubles in size, so maybe about an hour or so.

3. After it's doubled, punch / stir the dough down. Let it rest for ten minutes after that.

4. Butter your loaf pan / container, shape dough, and put in the pan to let rise again. This will typically take an hour. Place a damp cloth over it so that it doesn't dry out. PREHEAT OVEN TIME !! At about the halfway point of it's rising, preheat to 390 F. You should place a pot / sheet / whatever in the bottom rack for the steaming that comes later.
  
5. After preheating is done, go forward with an egg wash if you'd like (mix 1 egg and 1 tbsp water or milk). After it dries, do another coat.

6. Steam the oven. Pour warm water (about 8oz) in the bottom rack sheet. Close the door quickly!!

7. slit the bread about a half inch to an inch deep. do this right before going into the oven! After it's in the oven, lower the heat to 375 F. Bake for 40-45 minutes.

    ~ adapted from Diane Duane: https://www.tumblr.com/dduane/51881306566/above-possibly-the-most-photogenic-bread-ive