In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy.
Combine Ingredients
Add olive oil, salt, and 2 cups of flour to the yeast mixture. Stir until combined. Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Shape the Dough
Punch down the dough to release air. Divide it into two equal portions. Shape each portion into a loaf and place them in greased loaf pans or shape them into rounds on a baking sheet.
Second Rise
Cover the loaves and let them rise again for 30-40 minutes until doubled in size.
Bake
Preheat your oven to 375°F (190°C). Bake the loaves for 25-30 minutes, or until golden brown and they sound hollow when tapped on the bottom.
Cool and Serve
Remove the loaves from the pans and cool on a wire rack before slicing.
Serving Suggestions
Spread with butter or jam for breakfast.
Pair with soups or stews for a hearty meal.
Use for sandwiches or paninis.
Serve with olive oil and balsamic vinegar as a dip.
Toast and top with avocado or poached eggs.
Cooking Tips
Ensure the water is warm, not hot, to properly activate the yeast.
Knead thoroughly to develop gluten, which gives the bread structure.
Use bread flour for a chewier texture, though all-purpose flour works well too.
Add mix-ins like seeds, herbs, or garlic for extra flavor.
Brush the tops with melted butter after baking for a soft crust.
Nutritional Benefits
Provides carbohydrates for energy.
Lower sodium than store-bought bread.
Customizable with whole grains or seeds for added fiber and nutrients.
Dietary Information
Vegetarian
Can be made vegan by substituting butter with oil.
