This recipe yields a soft, flavorful loaf with a beautiful golden crust, perfect for sandwiches or dipping in olive oil.
Ingredients
Flour: 4 ¾ cups (570 g) all-purpose or bread flour Warm Water:
1 1/3 cups (320 ml) —
aim for bath-water temperature Olive Oil:
4 tablespoons (60 ml)Dry Yeast:
1 tablespoon (10 g)Salt:
1 teaspoon
Instructions
Activate the Yeast: In a large bowl, combine the warm water and dry yeast. Let it sit for about 5 minutes until it becomes foamy.
Mix: Stir in the olive oil. Gradually add the flour and salt.
Knead: Work the dough on a lightly floured surface for about 8–10 minutes (or use a stand mixer with a dough hook).
The dough should be smooth, elastic, and no longer sticking to your hands.
First Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
Shape: Gently punch the dough down to release air.
Shape it into a loaf or a round boule and place it on a baking tray or in a loaf pan.
Second Rise: Cover and let it rest for another 30 minutes.
This ensures the bread stays airy and light.
Bake: Preheat your oven to 400°F (200°C). Bake for 25–30 minutes until the top is golden brown.
Why this worksJust like your Brownie Mix Cookie recipe, the beauty of this bread is in its simplicity.
While the cookies use oil for a chewy texture, the olive oil here acts as a natural preservative and softener, making this homemade loaf stay fresh much longer than standard store-bought white bread.
Quick Tip:
To get that professional shine, you can brush the top of the loaf with a little bit of extra olive oil or melted butter immediately after taking it out of the oven.
