📖 Instructions

1. In a large mixing bowl, combine 1 cup of warm water (around 105-115°F), 1 tablespoon of sugar, and 2 teaspoons of active dry yeast. Let it sit for 5-10 minutes until foamy. If it doesn't foam, your yeast might be dead—get a new packet!
2. Add 2 tablespoons of olive oil and 1 teaspoon of salt to the yeast mixture. Whisk to combine.
3. Gradually add 3 cups of all-purpose flour, one cup at a time, mixing with a wooden spoon or stand mixer until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. Add more flour, a tablespoon at a time, if the dough is too sticky. It should be soft but not sticky. Don't over knead!
5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. My kitchen is usually pretty warm, so it always rises quickly for me.
6. Punch down the dough to release the air. It's oddly satisfying!
7. Shape the dough into a loaf and place it in a greased 9x5 inch loaf pan or on a parchment-lined baking sheet. It's easier in the pan, and I prefer a more evenly baked loaf. I always use parchment paper - its my secret!
8. Cover the loaf and let it rise again for another 30-45 minutes, until almost doubled. This second rise is crucial for a good texture. Don’t rush this step!
9. Preheat your oven to 375°F (190°C).
10. Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top starts browning too quickly, you can tent it loosely with foil.
11. Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving. Patience is key! Warm bread is tempting, but cooling prevents a gummy texture.
12. Enjoy your homemade bread! It tastes best with a little butter and jam, in my opinion. Let me know what you pair it with in the comments below!