Ingredients
- 2 cups (250g) all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 2 tsp instant dry yeast
- ¾ cup (180ml) warm water (about 110°F / 43°C)
- 1 tbsp olive oil or melted butter (optional, for softer crust)
- Optional: caraway seeds, sesame seeds, or sunflower seeds for topping
Instructions
- Activate yeast (if needed): If using active dry yeast instead of instant, mix it with the warm water and sugar first. Let it sit for 5 minutes until foamy.
- Mix dough: In a large bowl, combine flour, salt, and instant yeast. Add warm water and olive oil. Mix until a sticky dough forms.
- Knead (quick method): Knead the dough on a floured surface for about 2–3 minutes until smooth.
- Shape: Form the dough into a round or oval loaf. Place it on a parchment-lined baking sheet or in a greased oven-safe pan.
- Rest briefly (optional): If you have time, let the dough rest for 5–10 minutes to puff slightly. It will still bake fine if you’re in a hurry.
- Preheat & bake: Place the dough in a cold oven. Turn the oven to 430°F (220°C) and bake for 25–30 minutes until golden brown and it sounds hollow when tapped.
- Cool & serve: Let the bread cool on a wire rack before slicing.
Let me know if you want a version with whole wheat flour or extra flavor add-ins like herbs or cheese!