Ingredients:
4 cups all-purpose flour (500g)
2 teaspoons salt (10g)
2 teaspoons sugar (10g)
2 ¼ teaspoons active dry yeast (1 packet or 7g)
1 ½ cups warm water (360ml, about 110°F / 43°C)
2 tablespoons olive oil (optional, for softness and flavor)
Instructions:
1. Activate the yeast (if using active dry yeast):
In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.
2. Mix the dough:
In a large bowl, combine flour and salt. Add in the yeast mixture (and olive oil, if using). Mix until a shaggy dough forms.
3. Knead:
Turn the dough onto a floured surface and knead for 8–10 minutes, until smooth and elastic. You can also use a stand mixer with a dough hook for 5–6 minutes.
4. First Rise:
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for about 1–1½ hours, or until doubled in size.
5. Shape:
Punch down the dough, shape into a loaf or rolls, and place in a greased loaf pan or on a baking sheet.
6. Second Rise:
Cover and let rise again for 30–45 minutes until puffy.
7. Bake:
Preheat oven to 375°F (190°C). Bake for 25–30 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
8. Cool:
Let cool on a wire rack before slicing.
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