Warm the water until it’s warm but not hot. Add the sugar/honey and yeast to the water. Stir gently and let it sit for 5–10 minutes, until it becomes foamy. If it doesn’t foam, the yeast may be dead—start over. 2. Mix the dough In a large bowl, combine: Flour Salt Pour in the yeast mixture. Add oil or butter if using. Stir with a spoon until a rough dough forms. 3. Knead Transfer the dough to a lightly floured surface. Knead for 8–10 minutes, until: Smooth Elastic Slightly tacky but not sticky (You can also knead using a stand mixer for 5–7 minutes.) 4. First rise (proofing) Place the dough in a lightly oiled bowl. Cover with a clean towel or plastic wrap. Let it rise in a warm place for 1–2 hours, or until doubled in size. 5. Shape the loaf Punch down the risen dough to release air. Shape it: Roll into a log for a loaf pan or Form a round boule for a baking sheet. Place in a greased loaf pan or on parchment. 6. Second rise Cover again. Let rise for 30–45 minutes, until puffy and almost doubled. 7. Bake Preheat the oven to 375°F (190°C). Bake for 25–35 minutes until: The top is golden brown The loaf sounds hollow when tapped on the bottom Optional: Brush with butter while hot for a softer crust. 8. Cool Let the bread cool on a rack for at least 20–30 minutes before slicing. (This helps the crumb set and prevents gumminess.)
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