Pan Frances

This is the bread that Aaron remembers having in Argentina.  I had to translate it, so hopefully it's accurate.

Ingredients

• 3-4 c Flour
• 1/2 tsp salt
• 1 Tbsp dry active yeast
• 1 c water

Directions

Make a crown with the flour and salt. Add the yeast, and then the warm water slowly. Knead until the dough smooth and elastic.
Let the dough rest covered with plastic wrap. Cut into 8 portions, shape into small baquettes. Allow to rise until double the volume. Then bake at 350 º F. Placing a plate with water on the floor of the oven to produce steam.