Description
A simple, straightforward white loaf made with pantry staples, perfect for sandwiches, toast, or as a dinner table staple.
Ingredients
- 3 1/4 cups all-purpose flour (plus extra for the work surface)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (about 105–115°F / 40–46°C)
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons olive oil (plus extra for greasing)
Instructions
- In a large mixing bowl, stir the sugar into the warm water until mostly dissolved. Sprinkle the active dry yeast evenly over the surface and let it rest for 5–10 minutes until the mixture turns foamy.
- Stir the salt and olive oil into the yeast mixture until combined.
- Add about half the flour and stir with a wooden spoon until incorporated. Continue adding the remaining flour gradually, mixing until the dough comes together into a soft, slightly tacky ball.
- Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic.
- Lightly oil a clean bowl, place the kneaded dough inside, and cover with plastic wrap or a damp towel. Set it in a warm place to rise for about 1 hour, or until doubled in size.
- Punch down the dough to deflate it. Shape it into a loaf and place it seam-side down in a greased 9×5-inch loaf pan. Cover and let rise another 30–45 minutes until puffy.
- Preheat your oven to 350°F (175°C). Bake the loaf for 25–30 minutes until golden brown.
- Remove the bread from the pan and cool on a wire rack for 20–30 minutes before slicing.
Notes
For a softer crust, replace some olive oil with melted butter. Reheating slices in the toaster or oven can maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American