Prep Time: 10 mins | Rise Time: ~1 hr | Bake Time: 25–30 mins
Yields: 1 large loaf or ~8 rolls
✅ Ingredients
- 4 ¾ cups (570g) plain flour (all-purpose or bread flour)
- 1 ⅓ cups (320ml) warm water (around 110°F / 43°C)
- 1 tbsp (10g) active dry yeast
- 1 tsp salt
- 4 tbsp (60ml) olive oil
🔪 Instructions
1. Activate the Yeast
- In a large mixing bowl, combine warm water and yeast.
- Let it sit for 5–10 minutes until foamy (if it doesn’t foam, your yeast might be dead).
2. Make the Dough
- Add salt and olive oil to the yeast mixture.
- Gradually stir in the flour, 1 cup at a time, until a dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes, or until smooth and elastic.
- (Or knead with a dough hook on medium speed for ~6 minutes.)
3. First Rise
- Place the dough in a lightly oiled bowl. Cover with a clean towel or plastic wrap.
- Let rise in a warm spot for 45–60 minutes, or until doubled in size.
4. Shape the Bread
- Punch down the dough to release air.
- Shape into a loaf (or divide into 8 pieces for rolls).
- Place into a greased loaf pan or on a lined baking sheet.
5. Second Rise
- Cover again and let rise for another 20–30 minutes, until puffy.
6. Bake
- Preheat oven to 375°F (190°C).
- Bake for 25–30 minutes, until golden brown on top and hollow-sounding when tapped.
7. Cool
- Let cool on a wire rack for at least 15–20 minutes before slicing.
