Ingredients
- 4 cups all-purpose flour
- 1½ cups warm water
- 2¼ teaspoons active dry yeast
- 1 tablespoon sugar
- 1½ teaspoons salt
- 2 tablespoons olive oil
You will also need a little extra oil or butter for greasing the bowl and the loaf pan.
Instructions
In a large bowl, combine the warm water, sugar, and yeast. Let it stand for 5 to 10 minutes until foamy. The foam on top is a sign that the yeast is alive and active. If nothing happens after 10 minutes, the yeast may be old or the water may have been too hot or too cold, so it is best to start again with fresh yeast.
Add the flour, salt, and olive oil to the yeast mixture. Mix until a rough dough forms. At this stage the dough will look shaggy and a bit sticky, which is normal.
Knead the dough for 8 to 10 minutes until it is smooth and elastic. You can knead by hand on a lightly floured surface by pushing the dough away from you with the heel of your hand, folding it back over itself, and turning it a quarter turn. You can also use a stand mixer with a dough hook for about 6 to 8 minutes. The dough is ready when it feels smooth, springs back when poked, and is only slightly tacky. If it sticks heavily to your hands, add a small sprinkle of flour at a time.
Place the dough in a lightly greased bowl, turning it once to coat. Cover the bowl with a clean towel or plastic wrap and let it rise in a warm place for 1 to 1½ hours, or until doubled in size. A turned-off oven with the light on, or a warm spot away from drafts, works well.
Gently press down the dough to release the air. Turn it out onto a lightly floured surface and shape it into a loaf. To shape, pat the dough into a rectangle, roll it up tightly from the short end, and pinch the seam closed. Place it seam side down in a greased loaf pan.
Cover and let the dough rise for another 30 to 45 minutes until puffy. The dough should rise to just above the rim of the pan. Avoid letting it over-proof, since a loaf that rises too far can collapse in the oven.
While the dough finishes rising, preheat the oven to 375°F (190°C).
Bake for 30 to 35 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom or top. If the top is browning too quickly, loosely tent it with foil for the remainder of the bake. For a fully baked loaf, the internal temperature should reach about 190°F to 200°F (88°C to 93°C).
Remove the loaf from the pan and let it cool on a wire rack before slicing. Slicing while still hot can compress the crumb and make it gummy, so wait at least 30 to 45 minutes if you can.