Instructions

1. In one bowl, combine the sugar, water and yeast. Let stand for 10 minutes --- it should be fizzing.

2. Use the kitchen scale to measure out 12 ounces of flour. Flour should be measured by weight and not by volume because it can settle.

3. In a second bowl, combine the salt and flour.

4. Slowly stir the flour and salt mixture into the water, sugar, and yeast mixture until a ball of dough forms. You might have to add more flour a spoonful at a time so that the ball is not too sticky to handle.

5. Lightly dust a work surface with flour. Knead the dough ball for 10 minutes on the floured surface.

6. Cover the ball of dough with the damp towel and put it in a warm place for one hour to allow it to rise. It should double in bulk.

7. Punch the dough down in the center, and then divide the dough into four or five small pieces, depending upon the number of mini loaf pans you have.

8. Spray the mini loaf pans with cooking spray and dust the insides with flour or cornmeal.

9. Shape each loaf into a ball and place one small dough ball into each of the mini loaf pans.

10. Cover the pans with the damp towel and leave them in a warm place for one hour until the dough has doubled in bulk again.

11. Preheat the oven to 450 degrees Fahrenheit.

12. Place the loaves of bread into the oven and turn the oven temperature down to 425 degrees.

13. Bake the mini loaves for 15 minutes at 425 degrees.

14. Remove the pans from the oven, and let cool in the pans for five minutes before removing the bread to a cooling rack to finish cooling. Serve whole or sliced.