You may have noticed in the picture that I did not cut a cross into the top. I like to cut the symbol for Pi.
Just as a side note, if you don't care for the crusty surface, then just as soon as you take the bread out of the oven, wrap it completely in a nice thick kitchen towel. This will keep the moisture in the bread and give it a soft chewy texture.
2 teaspoon active dry yeast
1⅓ cup warm water
1 TBSP sugar
4 cups all purpose flour
1 teaspoon sea salt
1 TBSP taco seasonings
1 TBSP Old Bay seasonings
No nutrition information available
Add 1 TBSP sugar to the 1⅓ cup warm water and stir until well mixed. Add the yeast and wait for a little bit. It'll get all foamy.
While you're waiting, put everything else into your food processor bowl and give it five or six nice long pulses. That get everything all mixed together.
Start the food processor on a really long pulse and slowly add the yeast/water mixture and let it run until you get a ball of dough formed.
Take a one gallon zip top bag and put a couple TBSP of olive oil in it, then put the dough in there also. Give it a couple of hours to double in size.
After the doubling, remove the dough
and put it on a lightly oiled surface and punch all the air out. Go ahead and work out those frustrations, the dough won't mind! Now, you and the dough need to rest for about five minutes.
Shape the dough into a round loaf and cover it with the oiled zip top bag and let it rise for around thirty or forty minutes.
While the dough is rising, start pre-heating your oven to 350 degrees.
You should cut a cross into the top of the loaf just before you start baking it. This keeps the bread from splitting along the sides.
Bake the bread for right at forty five minutes. It should be nice and brown and sound drum hollow when you tap it.
Let it completely cool before serving.