Ingredients
2 ¼ teaspoons active dry yeast (1 packet)
1 tablespoon sugar
3 ½ cups all-purpose flour
1 ½ teaspoons salt
1 ¼ cups warm water (110°F)
2 tablespoons olive oil or melted butter
Instructions
Activate the Yeast:
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until frothy and bubbly.
Mix the Dough:
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil (or melted butter). Mix until a shaggy dough forms.
Knead the Dough:
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. You can add small amounts of flour if needed to prevent sticking.
First Rise:
Shape the dough into a ball and place it in a lightly oiled bowl, turning the dough to coat it with oil. Cover with a clean kitchen towel and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
Shape the Loaf:
After the dough has risen, punch it down gently to release air. Transfer it back to a floured surface, shape it into a loaf, and place it in a greased loaf pan.
Second Rise:
Cover the loaf with the towel again and let it rise for another 30-45 minutes, or until it has puffed up.
Bake:
Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Cool and Serve:
Remove the bread from the pan and let it cool on a wire rack for at least 10-15 minutes before slicing.
Enjoy.