Description
Ingredients
Scale
- 5.5 cups of all-purpose flour
- 2 1/4 cups (562.5 ml) of lukewarm water
- 2 1/4 teaspoons of active dry yeast
- 1/4 cup of sugar
- 2 tablespoons of olive oil
- 1 tablespoon of salt
- Butter (optional, for topping)
Instructions
- Activate the Yeast: In a large mixing bowl, combine the lukewarm water, sugar, and active dry yeast. Stir gently and let it sit for 5 minutes until frothy.
- Mix the Dough: Add olive oil and salt to the yeast mixture. Gradually mix in the flour, one cup at a time, stirring until the dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for 5-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Shape and Second Rise: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let it rise for another 30 minutes.
- Bake: Preheat your oven to 375°F (190°C). Brush the top of the dough with melted butter if desired, and bake for 25-30 minutes, or until golden brown.
- Cool: Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing.
Notes
- Ensure your water is lukewarm (105-110°F) to properly activate the yeast.
- Avoid adding too much flour during kneading; it can make the bread dense.
- For a softer crust, cover the bread with a clean kitchen towel while it cools.
- Store leftover bread in an airtight container or wrap in foil to maintain freshness.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Breakfast
- Method: Baking
- Cuisine: International