Step 1: Activate the Yeast
Pour the warm water into a large mixing bowl.
Add the sugar and sprinkle the yeast over the water.
Stir gently and let it sit for 5–10 minutes until the mixture becomes foamy.
Tip: If the yeast doesn't foam, it's no longer active. Start again with fresh yeast before continuing.
Step 2: Mix the Dough
Add the melted butter and salt to the yeast mixture.
Gradually add the flour, one cup at a time, stirring with a wooden spoon or silicone spatula until a shaggy dough forms.
When the dough becomes difficult to stir, use your hands to bring everything together.
Step 3: Knead the Dough
Transfer the dough to a lightly floured work surface.
Knead for 8–10 minutes, folding and pressing the dough until it becomes smooth, soft, and elastic.
If the dough sticks slightly, lightly flour your hands instead of adding too much extra flour.
Step 4: First Rise
Lightly grease a clean bowl with olive oil.
Place the dough inside and turn it once so it's lightly coated.
Cover with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm place for 60–90 minutes, or until it has doubled in size.
Step 5: Shape the Loaf
Gently press down the risen dough to release excess air.
Transfer it to a lightly floured surface and shape it into a loaf.
Place the dough into a lightly greased 9×5-inch loaf pan.
If you prefer a rustic loaf, shape it into a round and place it on a parchment-lined baking tray.
Step 6: Second Rise
Cover the shaped dough loosely with a kitchen towel.
Allow it to rise again for 30–40 minutes, or until it has puffed up noticeably.
Meanwhile, preheat your oven to 375°F (190°C).
Step 7: Bake
Bake for 30–35 minutes, or until the loaf is golden brown.
To check for doneness, carefully remove the loaf from the pan and tap the bottom.
If it sounds hollow, the bread is fully baked.
If needed, return it to the oven for another 3–5 minutes.
Step 8: Cool Before Slicing
Transfer the bread to a wire rack immediately after baking.
Allow it to cool for at least 20–30 minutes before slicing.
Although it's tempting to cut into warm bread right away, cooling helps the crumb finish setting, making the slices easier to cut and giving the loaf a better texture.
