1: Making Bread is an interesting process. This recipe will be in paragraph form to better illustrate exactly what to do.
Add the yeast and honey to the water and mix it up. Don't worry if all the yeast does not dissolve; it will finish mixing in the flour. Add the flour and salt and begin working them into the mixture. Dump the dough onto a clean, floured countertop or board and knead for around 5 minutes, pushing with the heel of your hand, and then gathering the dough back into a lump. Knead until the dough becomes one big mass. You will know when it's ready by poking it. When it bounces back, your all set. If it's still too sticky, add a bit of flour. Now place the dough into a large greased bowl, cover it with a towel, and let it sit in a warm place for two hours. You can also put it in the refrigerator overnight; it will rise more slowly. You can even let it sit in the fridge a few days, at which point it will take on a slightly sourdough taste. Once the dough has at least doubled in size, divide it into thirds. Pull on each piece to form a ball, tucking all the ends in at the bottom. The balls should be semi smooth. Dust the top of each loaf with a bit of flour and make some light slices in the dough with a very sharp knife. Place the balls at least 4 inches apart on a baking sheet dusted with cornmeal and allow them to rise, uncovered, for about forty minutes. Preheat the oven to 450 degrees. Fill a baking dish or broiler pan with 2 cups of water and place it under the rack where your bread will go. (This is the trick to making a nice, crusty loaf of rustic bread. The steam from the water adds a nice crunch to the surface of the loaf.) Bake the loaves for ~30 minutes, until the crusts are a dark golden color and the loaves sound hollow when you tap them. Then enjoy with butter, honey, Jams, jellies, cheese, anything, anything at all, or nothing at all. It's that good.