Description
Hands-on prep: About 20 minutes
First rise: 60–90 minutes
Second rise: 30–45 minutes
Bake: 25–35 minutes
Cooling: At least 30 minutes
Yield: 1 large loaf, approximately 12 slices
Ingredients
Scale
- 4 cups all-purpose or bread flour, spooned and leveled
- 1 1/2 cups warm water, about 105–110°F
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 1/2 teaspoons fine salt
- 2 tablespoons olive oil, plus a little for the bowl
- 1 tablespoon milk, optional
- 1 teaspoon sesame seeds, optional
Instructions
- Stir water, sugar, and active dry yeast in a large bowl. Rest 5–10 minutes, until active and foamy.
- Add oil, salt, and 3 1/2 cups flour. Mix, then add remaining flour gradually as needed for a soft, cohesive dough. Rest briefly if very sticky before adding more flour.
- Knead by hand about 8–10 minutes or with a dough hook about 5–7 minutes, until smoother and elastic. The dough may remain tacky.
- Place in an oiled bowl, cover, and rise 60–90 minutes, until approximately doubled.
- Gently release large gas pockets and shape into a snug oval log. Pinch the seam and place seam-side down on a parchment-lined baking sheet.
- Cover and rise 30–45 minutes, until puffy. Preheat oven to 400°F.
- Brush gently with optional milk and add seeds. Make 3–4 shallow diagonal scores with a sharp blade.
- Bake 25–35 minutes, until golden and baked through, generally around 195–205°F in the center. Tent if browning too quickly.
- Cool on a rack for at least 30 minutes, preferably longer for clean slices.
Storage: Keep fully cooled plain bread at room temperature for up to 2 days for quality, or freeze well wrapped for up to 3 months. Toast slices or refresh the loaf briefly at 350°F.