Ingredients
3 1/2 to 4 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 teaspoons salt
1 tablespoon sugar
1 1/4 cups warm water (110°F or 45°C)
2 tablespoons unsalted butter, softened
Optional: 1 tablespoon honey or olive oil for added flavor and moisture
Directions
Preparing the Dough
Activate the Yeast:
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes, or until it becomes frothy. If the mixture doesn’t froth, the yeast may be old or the water too hot/cold. Start again with fresh yeast and water.
Mix Dry Ingredients:
In a large bowl, whisk together 3 1/2 cups of flour and the salt.
Combine Ingredients:
Make a well in the center of the dry ingredients. Pour in the yeast mixture and softened butter (and honey or olive oil, if using). Mix with a wooden spoon or your hands until the dough starts to come together.
Knead the Dough:
Transfer the dough onto a floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. Add additional flour a little at a time if the dough is too sticky.
First Rise
Prepare for Rising:
Lightly oil a large bowl. Place the kneaded dough in the bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Shaping and Second Rise
Shape the Dough:
Punch down the risen dough to release air. Transfer it to a floured surface and shape it into a loaf. You can place the shaped dough in a greased 9×5-inch loaf pan or shape it into a round loaf and place it on a parchment-lined baking sheet.
Second Rise:
Cover the dough with a damp cloth or plastic wrap and let it rise for another 30 minutes, or until it has doubled in size again.
Baking the Bread
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Bake:
Bake the bread for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. You can also use a thermometer to check that the internal temperature is around 190°F (88°C).
Cool:
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Tips for Success
Proper Kneading: Ensure the dough is kneaded well to develop gluten, which gives the bread its structure and texture.
Rising Time: If your dough is rising slowly, make sure your yeast is fresh and that the rising environment is warm.
Adding Flavors: Feel free to add herbs, seeds, or cheese to the dough for extra flavor. You can mix in about 1/4 cup of your favorite additions after kneading the dough.
Storage: Store the bread in a paper bag or wrapped in a cloth at room temperature for up to 3 days. For longer storage, freeze the bread, wrapped tightly in plastic wrap or aluminum foil.
