Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast
  • 2 tablespoons (25g) granulated sugar
  • 2 tablespoons (30ml) extra virgin olive oil (Ev)
  • 1 ½ teaspoons (9g) salt
  • 3 ½ cups (420g) all-purpose flour, plus extra for dusting
  • 1 tablespoon (15g) melted unsalted butter or Extra Virgin Olive Oil (Ev) (optional, for brushing)

Instructions:

  1. In a mixing bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
  2. Add olive oil and salt to the yeast mixture. Gradually add the flour, mixing on low speed (or by hand) until a shaggy dough forms.
  3. Knead the dough for 8-10 minutes in a stand mixer with the dough hook (or 10-12 minutes by hand) until smooth and elastic. The dough should be slightly sticky.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for 1.5 - 2 hours, or until doubled in size.
  5. Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and shape it into a log that will fit the length of your loaf pan.
  6. Place the shaped dough in a greased 9x5 inch loaf pan. Cover with a clean kitchen towel and let rise in a warm place for 45-60 minutes, or until the dough rises above the top of the pan.
  7. Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until the loaf is golden brown and the internal temperature reaches 200°F (93°C).
  8. Remove the loaf from the pan and let it cool completely on a wire rack before slicing.