In a bowl, combine warm water (about 110°F), sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy.

Mixing Ingredients

In a large mixing bowl, whisk together flour and salt. Make a well in the center and pour in the activated yeast mixture along with olive oil or melted butter. Stir until a shaggy dough forms.

Kneading the Dough

Turn the dough out onto a floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. If sticky, sprinkle with a bit more flour. The dough should spring back when pressed.

First Rise

Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

Punch Down the Dough

After the first rise, gently punch down the dough to release trapped air.

Shape the Loaf

Turn the dough out onto a floured surface. Flatten into a rectangle and roll tightly from one long side to form a loaf. Tuck in the ends to seal.

Second Rise

Place the shaped loaf in a greased loaf pan, seam side down. Cover and let it rise until it doubles in size (about 30-60 minutes).

Preheat the Oven

Preheat your oven to 350°F (175°C).

Bake the Bread

Once the dough has risen, bake for 30-35 minutes. The bread should be golden brown and sound hollow when tapped on the bottom.

Cool and Enjoy

Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack. Slice and enjoy fresh or store as desired.