Ingredients
- 3 ½ cups all-purpose flour (plus more for dusting)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ½ tsp salt
- 1 ½ cups warm water (110°F/45°C)
- 1 tbsp sugar (optional, for a touch of sweetness)
- 1 tbsp olive oil (optional, for a softer crumb)
Instructions
- In a large bowl, combine the warm water, sugar (if using), and yeast. Let it sit for 5–10 minutes until frothy.
- Add flour, salt, and olive oil (if using). Stir until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic. (Or use a stand mixer with a dough hook for 5–6 minutes.)
- Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for about 1 hour or until doubled in size.
- Punch down the dough and shape into a loaf. Place it in a greased loaf pan or on a baking sheet.
- Cover again and let rise for 30 minutes.
- Preheat oven to 375°F (190°C). Bake for 25–30 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
- Let cool on a wire rack before slicing.
Would you like a variation for whole wheat or herb-flavored bread?