Yield: 1 round loaf (10–12 slices)

Prep Time: 20 minutes

Rise Time: 2–2½ hours

Bake Time: 35–40 minutes

Total Time: About 3 hours

Difficulty: Easy

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Ingredients

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Equipment

• Large mixing bowl
• Measuring cups and spoons
• Kitchen scale (recommended)
• Dough scraper (optional)
• Baking parchment
• Dutch oven or baking tray
• Cooling rack
• Sharp knife or bread lame

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Step 1 – Activate the Yeast

If using active dry yeast:

• Mix warm water and sugar.
• Sprinkle yeast over the water.
• Wait 5–10 minutes until foamy.

If using instant yeast:

• Mix directly with the flour.

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Step 2 – Mix the Dough

Combine:

• Flour
• Salt
• Yeast

Add:

• Warm water
• Olive oil

Mix until all flour is incorporated.

The dough should be:

• Soft
• Slightly sticky
• Elastic

If too dry:

Add 1 tablespoon water.

If too wet:

Add 1 tablespoon flour.

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Step 3 – Knead

Hand kneading:

8–10 minutes

Stand mixer:

5–6 minutes

The dough is ready when:

• Smooth
• Stretchy
• Doesn’t tear easily

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Step 4 – First Rise

Lightly oil a bowl.

Place dough inside.

Cover with:

• Plastic wrap
• Damp towel

Rise:

1–1½ hours

Until doubled.

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Step 5 – Shape

Turn dough onto a lightly floured surface.

Fold edges underneath.

Shape into a tight ball.

Place on parchment.

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Step 6 – Second Rise

Cover again.

Rise:

30–45 minutes.

The dough should become puffy.

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Step 7 – Score

Using a razor blade or sharp knife:

Cut one slash about ½ inch (1 cm) deep across the top.

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Step 8 – Egg Wash (Optional)

Beat:

1 egg

Brush lightly over the loaf.

This gives:

• Deep golden color
• Shiny crust

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Step 9 – Bake

Preheat oven:

425°F (220°C)

Bake:

35–40 minutes

Internal temperature:

190–200°F (88–93°C)

The loaf is done when:

• Golden brown
• Sounds hollow when tapped

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Step 10 – Cool

Cool on a rack for:

30–60 minutes

Do not slice immediately.

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Nutrition Information (Approximate)

Per slice (1 of 12 slices)

• Calories: 145
• Carbohydrates: 28 g
• Protein: 5 g
• Fat: 1.5 g
• Saturated Fat: 0.3 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 290 mg
• Cholesterol: 0 mg (without egg wash)

Nutrition values are estimates and vary depending on the ingredients used.

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Tips for Success

✔ Use bread flour for a chewier loaf.

✔ Warm water should not exceed 115°F (46°C), or it may kill the yeast.

✔ Don’t add too much flour while kneading.

✔ Let the bread cool before slicing.

✔ Steam in the oven creates a crisp crust. Place a pan of hot water on the lower rack during baking.

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Storage

Room temperature:

2–3 days

Refrigerator:

Not recommended (it dries out faster).

Freezer:

Wrap well and freeze up to 3 months.

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Variations

Garlic Herb Bread

Add:

• 2 teaspoons garlic powder
• 1 tablespoon Italian seasoning

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Cheese Bread

Add:

• 1 cup shredded cheddar
• ½ cup Parmesan

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Whole Wheat

Replace:

1 cup white flour

with

1 cup whole wheat flour.

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Rosemary Bread

Add:

1 tablespoon chopped fresh rosemary.

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Frequently Asked Questions (Q&A)

Q: Can I use all-purpose flour?
A: Yes. The bread will be slightly softer and less chewy than when made with bread flour.

Q: Why didn’t my bread rise?
A: The yeast may be expired, the water may have been too hot or too cold, or the dough may not have risen in a warm enough place.

Q: Why is my bread dense?
A: Common causes include adding too much flour, under-kneading, or not allowing enough rising time.

Q: Can I make this without a Dutch oven?
A: Yes. Bake on a parchment-lined baking tray. Adding a pan of hot water to the oven helps create a crisp crust.

Q: Can I make the dough ahead of time?
A: Yes. After the first rise, refrigerate the dough overnight. Let it sit at room temperature for 30–60 minutes before shaping and baking.

Q: Can I freeze the dough?
A: Yes. Freeze after the first rise in an airtight bag for up to 3 months. Thaw overnight in the refrigerator before shaping.

Q: How do I know when the bread is done?
A: The crust should be deep golden brown, the loaf should sound hollow when tapped, and the internal temperature should reach 190–200°F (88–93°C).

Q: Can I use fresh yeast?
A: Yes. Substitute about 18 g fresh yeast for the 6 g instant yeast.

Q: Why is the crust too hard?
A: The bread may have baked too long or at too high a temperature. For a softer crust, brush the hot loaf with melted butter after baking and cover it with a clean towel while it cools.

Q: How can I make the crumb more open and airy?
A: Use bread flour, keep the dough slightly sticky, avoid adding excess flour, and allow it to rise fully before baking.