4 cups of bread flour
2 tsp sea salt
1 tsp yeast
A scoop or two of wheat germ (optional)
about 2 cups of very warm tap water
Mix the dry ingredients in a food processor with the regular chopping blade. Then add the water, a half a cup at a time to the flour mixture, until it forms a ball. Usually it takes less than two full cups. Once in a ball, process for another 40 seconds, or take out and knead for 10 minutes. (Of course, I seldom knead; I love my food processor for a reason.)
Place the bread in a bowl and cover with a towel until double in size.
Punch down the bread and shape into 3 french loaves on a greased cookie sheet. Cover with a towel and let rise another hour or so, until not quite double. Time will vary with the heat in your kitchen.
Heat the oven to 475F with a pie plate of water in the oven. When you place the bread in the oven, turn the temp down to 450F and bake for 23 minutes.
Really, this recipe is so easy, you can bake fresh bread every day.