Instructions
- Activate the Yeast (if using active dry yeast):
- Mix warm water, sugar, and yeast in a bowl.
- Let sit for 5–10 minutes until foamy.
(Skip this step if using instant yeast — just mix it with the flour.)
- Make the Dough:
- In a large mixing bowl, combine flour and salt.
- Add yeast mixture (or water + instant yeast) and olive oil.
- Mix until a sticky dough forms.
- Knead:
- Knead on a lightly floured surface for 8–10 minutes (or use a stand mixer with dough hook for 5–6 minutes) until smooth and elastic.
- Dough should be slightly tacky but not sticking to your hands.
- First Rise:
- Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap.
- Let rise in a warm spot for about 1–1.5 hours, or until doubled in size.
- Shape the Dough:
- Punch down to remove air. Shape into a round or oval loaf (or place in a greased loaf pan for a sandwich loaf).
- Cover and let rise again for 30–45 minutes until puffy.
- Bake:
- Preheat oven to 220 °C (425 °F).
- (Optional) Score the top with a sharp knife for a nice artisan look.
- Bake for 30–35 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
- For extra-crusty bread, place a small pan of water on the bottom rack to create steam.
- Cool:
- Let bread cool on a wire rack for at least 30 minutes before slicing.
This recipe gives you a loaf that weighs about 1 kg after baking and stays fresh for 2–3 days.
Would you like me to give you a whole-wheat version or keep it classic white?