I don't use sugar or any sweeteners in my bread. Just flour, salt, yeast, and water. I usually do a long fermentation, no-knead style. (I've taken the original recipe that was posted here ages ago and simplified it a little). Here's how:
Mix together 3c. flour, 1 tsp. salt, and about a 1/4 tsp. yeast. Using a wooden spoon, stir in 1 and 3/4 c. water to make a thick, sticky dough. Cover the bowl and let it rest for 12 hours or overnight (or longer if you need...I've left it for 2 days before and it still turns out fine).
A half-hour before you bake, put a deep, lidded casserole dish or earthenware crock in the oven to heat. After a half-hour, and working quickly, take it out, grease it using a pastry brush, then dump in your bread dough (dust it lightly with flour or cornmeal if you like) and put the lid on. Return the crock to the oven. Take the lid off after 15 or 20 mins. Let the bread bake for another 45 mins or so. Turn onto rack or wooden board and cool 15 mins before cutting into it.
