Ingredients
Scale
- 3 cups all-purpose flour
- 1 packet (2 ¼ tsp) instant yeast
- 1 ½ cups warm water (110°F/43°C)
- 1 tsp sugar
- 1 ½ tsp salt
Instructions
- Activate the yeast. In a large bowl, combine warm water and sugar, stirring until dissolved. Sprinkle in yeast and let sit 5–10 minutes until frothy and bubbly. If no bubbles appear, start over with fresh yeast.
- Mix the dough. Add flour and salt. Stir with a wooden spoon until sticky, shaggy dough forms. Add water if too dry, flour if too wet. Don’t over-mix.
- First rise. Cover bowl tightly with plastic wrap. Let rise 1–2 hours in warm, draft-free area until doubled. Cold kitchen? Use an unheated oven with light on.
- Shape the dough. On floured surface, gently fold dough over itself with floured hands to form round loaf. Handle minimally.
- Second rise. Place on parchment paper, cover loosely, rise 30–40 minutes until slightly puffed.
- Bake. Preheat oven to 425°F. Score top with sharp knife. Bake 25–30 minutes until golden and hollow-sounding when tapped.
- Cool. Rest on wire rack 15 minutes before slicing.
Notes
For a shinier crust, brush the dough with water before baking. For added flavor, sprinkle coarse salt or seeds on top just before it goes into the oven.