Ingredients:
3 cups all-purpose flour
1 tbsp sugar
2 1/4 tsp active dry yeast (1 packet)
1 1/2 tsp salt
1 cup warm water (110°F / 45°C)
2 tbsp olive oil
1 egg (for egg wash)
Instructions:
1. Activate the Yeast:
In a large mixing bowl, combine warm water and sugar. Stir to dissolve, then sprinkle in the yeast. Let it sit for 5–10 minutes until foamy.
2. Make the Dough:
Add olive oil, salt, and 2 ½ cups of flour to the yeast mixture. Stir with a wooden spoon or dough hook until combined. Gradually add the remaining ½ cup flour as needed until a soft dough forms.
3. Knead the Dough:
Knead on a floured surface for 8–10 minutes (or 5 minutes in a stand mixer) until smooth and elastic.
4. First Rise:
Place the dough in a greased bowl, turning to coat all sides. Cover with a clean towel or plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
5. Shape the Loaf:
Punch down the dough. Roll it into a rectangle, then roll up tightly into a loaf shape. Pinch the seams closed and place it seam-side down on a parchment-lined or greased baking sheet.
6. Second Rise:
Cover and let rise for another 30 minutes until puffy.
7. Egg Wash & Score:
Preheat oven to 375°F (190°C). In a small bowl, beat the egg with 1 tbsp water. Brush the top of the loaf with the egg wash for a shiny, golden crust. Use a sharp knife to make 3–4 shallow diagonal slashes on top.
8. Bake:
Bake for 25–30 minutes until golden brown and the loaf sounds hollow when tapped.
9. Cool:
Let the bread cool on a wire rack before slicing.
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