Ingredients
- 3 cups (375 g) all-purpose flour
- 1 ½ cups (360 ml) warm water
- 1 ½ teaspoons salt
- 1 teaspoon sugar (optional, helps activate yeast)
- 1 teaspoon instant dry yeast (or active dry yeast)
Instructions
- In a large bowl, combine the flour, salt, sugar, and yeast.
- Pour in the warm water and stir with a spoon until a sticky dough forms.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let it rest at room temperature for 2–3 hours, or until doubled in size and bubbly.
- Line a baking tray or loaf pan with parchment paper. Gently transfer the dough to the pan — don’t knead it!
- Preheat your oven to 220°C (425°F).
- Bake for about 30–35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Let cool on a wire rack before slicing.
If you’d like, I can help you add tips or storage instructions too!