Directions

1. 1

   Combine the lukewarm water, instant yeast, and white sugar in a large bowl. Let the mixture sit for about 5 minutes until the yeast is activated and foamy.

2. 2

   Add the bread flour, kosher salt, and olive oil to the yeast mixture. Stir with a wooden spoon or sturdy spatula until a shaggy dough forms, ensuring all dry flour is incorporated.

3. 3

   Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, working the dough until it becomes smooth and elastic. Add flour sparingly if the dough sticks.

4. 4

   Lightly grease a bowl with oil or cooking spray and place the kneaded dough inside. Cover with a damp cloth or plastic wrap and let it rise at room temperature for about 90 minutes, or until the dough has roughly doubled in size.

5. 5

   Gently punch down the risen dough to release excess air. Shape it into a loaf by rolling it tightly or molding it into a loaf pan.

6. 6

   Place the shaped dough in a greased loaf pan or on a baking sheet. Cover loosely and allow it to rise for a second time for approximately 45 minutes to 1 hour, until it has risen above the pan edge.

7. 7

   Preheat your oven to 375°F (190°C) about 15 minutes before the second rise is complete.

8. 8

   Place the loaf in the preheated oven and bake for 25–30 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 200–210°F (93–99°C).

9. 9

   Remove the bread from the oven and let it cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely before slicing.