Ingredients
- 3 cups (375 g) all-purpose or bread flour
- 1¼ cups (300 ml) lukewarm water
- 2¼ teaspoons (7 g) instant yeast
- 1½ teaspoons salt
- 1 tablespoon olive oil
A Closer Look at the Ingredients
Flour. Both all-purpose flour and bread flour work. All-purpose flour gives a soft, tender crumb and is what most people already have. Bread flour has more protein, which builds more gluten and gives a slightly chewier, taller loaf. If you can, weigh your flour: 375 g is more reliable than 3 cups, because scooping directly from the bag can pack in extra flour and lead to a dense loaf. If you use cups, spoon the flour into the measuring cup and level it off.
Lukewarm water. Water around 100–110°F (38–43°C) feels barely warm on your wrist. It wakes up the yeast without harming it. Water that is too hot can kill the yeast, and water that is too cold slows the rise considerably. This dough is wet and sticky by design, because the extra hydration is what allows gluten to develop without kneading.
Instant yeast. Instant yeast can be mixed straight into the flour with no proofing needed. If you only have active dry yeast, you can use the same amount, but it is best to dissolve it in the lukewarm water for about 5 to 10 minutes first, and the rise may take a little longer. Check the expiration date, since old yeast is a common reason bread fails to rise.
Salt. Salt adds flavor and also controls the yeast, strengthening the dough and keeping the rise steady. Bread without salt tastes flat. Fine sea salt or table salt both work. If you use a coarse kosher salt, you may want to measure slightly more, since it is less dense by volume.
Olive oil. A tablespoon of olive oil adds a touch of richness, softens the crumb, and helps the bread stay fresh a little longer. You can substitute another neutral oil or melted butter if you prefer.
Instructions
In a large bowl, combine the flour, instant yeast, and salt. Whisk or stir briefly so the yeast and salt are evenly distributed. Add the lukewarm water and olive oil, then stir with a spatula or wooden spoon until a sticky, shaggy dough forms and no dry flour remains. This takes about a minute or two. The dough will look rough and messy, and that is exactly right. Do not add extra flour.
Cover the bowl with a clean kitchen towel or plastic wrap. Leave it in a warm place for 1½ to 2 hours, or until the dough has roughly doubled in size. You should see bubbles on the surface and along the sides of the bowl, and the dough will look puffy and jiggly. A turned-off oven with the light on, or a spot near a warm (not hot) appliance, works well in a cool kitchen.
Lightly grease a 9 × 5-inch (23 × 13 cm) loaf pan, or line it with parchment paper, leaving an overhang on the long sides to help lift the loaf out later.
With lightly oiled hands or a spatula, gently pull the dough away from the sides of the bowl and fold it over itself a few times to form a rough loaf shape. Transfer it to the pan, seam side down if possible, and smooth the top. Be gentle, since you want to keep as many air bubbles as possible.
Cover the pan loosely and let the dough rise for 20 to 30 minutes, until puffy and approaching the top of the pan. A good sign is that the dough domes slightly above the rim or sits about an inch below it, depending on your pan. If you gently poke it, the dent should fill back in slowly.
While the dough finishes its second rise, heat your oven to 375°F (190°C). Position a rack in the center of the oven.
Bake for 35 to 40 minutes, until the crust is deep golden brown and the loaf sounds hollow when you tap the bottom or top. If you have an instant-read thermometer, the center of the loaf should reach about 190–200°F (88–93°C). If the top is browning too quickly, tent loosely with foil for the last 10 to 15 minutes.
Remove the loaf from the pan after 5 to 10 minutes and transfer it to a wire rack. Let it cool fully before slicing. It is tempting to cut into it right away, but the crumb is still setting as it cools, and slicing too early can make it seem gummy.