Ingredients
Method
Activate the Yeast:
- In a large bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5 to 10 minutes until foamy.
Mix the Dough:
- In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the activated yeast mixture and olive oil (or butter). Stir until a shaggy dough forms.
Knead:
- Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic.
First Rise:
- Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
Shape the Loaf:
- Punch down the dough to release trapped air. Turn it onto a floured surface and flatten into a rectangle. Roll it tightly from the short end and tuck the ends under to fit your loaf pan.
Second Rise:
- Place the shaped dough, seam-side down, into a greased 9x5 inch loaf pan. Cover and let rise for 30 to 60 minutes, or until the dough has doubled and springs back slowly when pressed.
Bake:
- Preheat your oven to 350°F (175°C). Bake the bread on the center rack for 30 to 35 minutes until the crust is golden brown and it sounds hollow when tapped on the bottom. Cool completely before slicing.
Notes
- Crust Variation: Place a small oven-safe pan of water on the bottom rack during baking to create steam for a crispier crust.
- Yeast Swap: If using instant yeast, you can skip the activation step and mix it directly into the dry ingredients.
- Storage: Store in a breadbox at room temperature for up to 3 days, or slice and freeze in an airtight container for up to 3 months.
Nutrition Information
(Per serving - 1 slice)- Calories: 160 kcal
- Carbohydrates: 30 g
- Protein: 5 g
- Fat: 3 g
- Sodium: 380 mg
- Fiber: 1 g