Ingredients:
- 1 cup warm water (110°F or 45°C)
- 2 ¼ tsp active dry yeast (1 packet)
- 2 tbsp sugar
- 2 tbsp vegetable oil (or melted butter)
- 1 ½ tsp salt
- 3 cups all-purpose flour (more as needed)
🧑🍳
Instructions:
- Activate the yeast:
- In a large bowl, combine the warm water, sugar, and yeast.
- Stir and let sit for about 5–10 minutes until foamy.
- Mix the dough:
- Add the oil and salt to the yeast mixture.
- Gradually mix in the flour, one cup at a time, until a soft dough forms.
- The dough should be slightly sticky but pull away from the sides of the bowl.
- Knead:
- Turn the dough onto a floured surface.
- Knead for 8–10 minutes until smooth and elastic.
- Add a little more flour if too sticky, but avoid over-flouring.
- First rise:
- Place dough in a greased bowl, cover with a clean towel or plastic wrap.
- Let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Shape and second rise:
- Punch down the dough and shape it into a loaf.
- Place into a greased 9×5-inch loaf pan.
- Cover and let rise again for 30–45 minutes, until it rises about 1 inch above the pan.
- Bake:
- Preheat oven to 350°F (175°C).
- Bake for 30–35 minutes, until golden brown and the loaf sounds hollow when tapped.
- Cool:
- Remove from pan and let cool on a wire rack for at least 20 minutes before slicing.
📝 Tips:
- For extra softness, brush the top with melted butter after baking.
- To make it sweeter or richer, increase sugar to 3 tbsp or use milk instead of water.
- Store in an airtight container for up to 3 days, or freeze for longer storage.