A straightforward yeast bread that makes two crusty, golden round loaves.
Ingredients (makes 2 loaves)
- 3½ cups (420 g) all-purpose or bread flour
- 1 packet (2¼ tsp / 7 g) instant or active dry yeast
- 1¼ cups (300 ml) warm water (about 110°F / 43°C)
- 2 Tbsp sugar
- 2 Tbsp olive oil
- 1½ tsp salt
Instructions
- Activate the yeast
In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy. - Make the dough
Stir in the olive oil, salt, and flour. Mix until a dough forms, then knead for 8–10 minutes until smooth and elastic (by hand or with a dough hook). - First rise
Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour. - Shape
Punch down the dough and divide it in half. Shape each half into a round loaf.
Place the loaves on a parchment-lined baking sheet. Cover and let rise for another 30 minutes. - Score & bake
Preheat the oven to 375°F (190°C).
Cut a cross or a few slits on top of each loaf.
Bake for 25–30 minutes until golden brown and the loaves sound hollow when tapped on the bottom. - Cool
Transfer to a wire rack and cool for at least 20–30 minutes before slicing.
Tips
- For a softer crust, brush the hot loaves with melted butter.
- For a crispier crust, place a pan of hot water in the oven during baking for steam.
- Bread flour gives better structure; all-purpose works fine for a softer loaf.
- Best eaten the same day, but it keeps well for 2–3 days in a bread bag.
Simple, reliable homemade bread. Enjoy!
