Supplies
Ingredients
Directions
1
BUTTER: Add butter to a bowl and melt in microwave.
2
YEAST: Sprinkle active-dry yeast (1 1/2 ts) over lukewarm water (1 1/2 cups) and add sugar (1 1/2 ts).
3
YEAST: Let stand for 15-20 minutes or until the yeast gets foamy.
4
DRY: In a large bowl, whisk together:
• flour (384 g)
• yeast mix
• salt (1 ts)
5
MIX: Using a spatula, stir to combine until you have a sticky dough ball.
6
DOUGH: Cover the bowl with plastic wrap and place it in a warm spot to rise until the dough doubles.
7
WAIT: Wait about 2 hours (or longer, depending on the temperature of your kitchen).
8
PREP: Grease a 9×5-inch loaf pan with the butter.
9
PREP: Deflate the dough using two forks.
10
PREP: Pour the 1 tablespoon of olive oil over the dough and turn the dough ball to coat it in the oil.
11
PREP: Transfer the dough to the prepared pan.
12
WAIT: Let rise until the dough crowns the rim of the pan, about 45 minutes to an hour.
13
PREP: Heat the oven to 375°F.
14
BAKE: Transfer the pan to the oven and bake for 45 minutes.
15
COOL: Turn the dough out onto a cooling rack and let it cool for 30 minutes before slicing.
Notes
The original recipe called for 1 1/2 teaspoons of salt, but I think that's too much, so I reduced it to 1 teaspoon.