Fred Bread is a fine and ancient recipe, invented and perfected by Fred Tepfer and Kate Bollons. As Kate says, "the whole idea is to make bread without losing time to read your book." These directions assume that you've made bread before.
In a huge mixing bowl, proof 1 tsp yeast in 3 cups warm water. Sit 10 minutes.
Start mixing in flour, adding 2 tsp salt to the first scoop. A shallow wooden spoon with a not-round handle works well for the mixing. Mix it in one scoop (about 3/4 cup) at a time until the dough gets to an oatmeal consistency. Now start pouring in flour slowly and mixing well. Stop mixing flour when the dough is fairly dry on the outside and still a bit wet on the inside. Wetter is better - it'll make for a lighter, airier loaf. You'll have to experiment and find the texture yourself.
Now chop the dough into two halves and put each half in a plastic bag (no, really!). Leave plenty of air in each bag, and let the dough rise for 2-4 hours, or until roughly doubled.
Let the air out of the bags and throw them in the fridge for 24-72 hours. Keep reading your book.
When you're ready to bake, preheat the oven to 450 and take a bag out of the fridge and let it sit for 10 minutes. Dump the dough out and form a loaf by folding all sides to the bottom and forming either a round loaf or a baguette. Once the loaf is formed, put it on a pan, give it a few slashes on the top and let it sit for 10-15 minutes. Then toss it in the oven and bake for about 40 minutes, making sure to steam the crust somehow (either throw some ice cubes in the oven or put another pan beneath the baking pan and put about a cup of water in when you put the loaf in to bake).
Once you think you've mastered this recipe, apply to Fred Tepfer for your certificate of completion.