In a large mixing bowl, combine 4 cups of all-purpose flour and 2 teaspoons of salt. In a separate bowl, activate 2 teaspoons of active dry yeast in 1¾ cups of warm water for about 5 minutes until bubbly.

Gradually pour the yeast mixture into the flour while stirring with a wooden spoon until the dough forms a shaggy mass.

Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.

Transfer the kneaded dough into an oiled bowl and cover it. Let it rise in a warm spot for about 1-2 hours until it doubles in size.

Once risen, punch the dough down, turn it out onto a floured surface, and shape it into a loaf.

Cover the shaped loaf with a towel and let it rise for another 30-45 minutes.

Preheat your oven to 450°F. Consider placing a pan of hot water on the bottom rack.

Score the top of the dough with a sharp knife and bake in the preheated oven for 25-30 minutes.

Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.