- 2 1/4 cups warm water
- 2 Tbsp Sugar
- 1 Tbsp instant or active dry yeast
- 1 Tbsp Salt
- 2 Tbsp Olive Oil
- 5 1/2 – 6 cups all-purpose flour or bread flour
In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).
Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn’t leave a lot of dough residue on your fingers. Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl, add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.
Transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so.
Turn the dough onto a lightly greased surface and divide in half. Pat each section into a thick rectangle. Roll the dough up starting from the long edge, pressing out any air bubbles or seams. Arrange seam side down on a large baking sheet lined with parchment paper (I use separate baking sheets for each loaf).
Cover with greased plastic wrap or a kitchen towel, and let the loaves rise until noticeably puffy and nearly doubled in size, about an hour.
Preheat the oven to 375 degrees and bake for 25-30 minutes until golden and baked through. Repeat with the 2nd loaf (or if you have convection setting, the loaves can bake at the same time).
More detailed instructions and pictures can be found here.