Ingredients

• 4 cups all-purpose flour (500g)
• 2 teaspoons salt (10g)
• 2 teaspoons sugar (10g)
• 1 ½ tablespoons dry yeast or 2 tablespoons fresh yeast (15g dry / 30g fresh)
• 1 ½ cups warm water (about 98°F or 37°C) (350ml)
• 1 tablespoon vegetable oil (optional)

Instructions

1. In a large bowl, mix together the flour, salt, and sugar.
2. Dissolve the yeast in the warm water and let it sit for 5–10 minutes until foamy.
3. Add the yeast mixture (and oil if using) into the flour mixture.
4. Mix until a dough forms, then knead on a lightly floured surface for about 8–10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1–2 hours, or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan (or shape it into a round loaf on a baking sheet).
7. Cover and let it rise again for 30–45 minutes.
8. Preheat oven to 375°F (190°C).
9. Bake for 25–30 minutes, or until the bread sounds hollow when tapped on the bottom.
10. Let cool on a wire rack before slicing.

Would you like me to also give you a quick no-knead version of this bread (less effort, same soft texture)?