Pour the warm water into a large mixing bowl and sprinkle the yeast on top. Add the flour, salt, and 2 TBSP olive oil and stir until well combined and a dough is formed.
Knead the dough by hand in the bowl for about 10 minutes.
Roll the dough into a smooth ball then transfer the dough ball to a new large clean bowl. Drizzle 1 TBSP of olive oil over the dough then flip the dough ball around a couple times to coat in the oil. Loosely cover the bowl and set aside to rise in a warm place until doubled in size, about 1 hour.
Lightly oil the inside bottom and sides of a 8x4-inch metal loaf pan. Punch the dough down to deflate then knead while in the bowl for 1 minute. Transfer the dough to the oiled loaf pan and press the dough in the pan so its even and reaches the corners of the pan. Set aside in a warm place uncovered to rise again for 30 more minutes.
Preheat the oven to 425°F.
When the oven is preheated bake the bread in the oven for 23 to 25 minutes (The bread should have an internal temperature of about 190°F and sound hollow when tapped).
Take the bread out of the oven and let sit for 5 minutes then use a spatula to remove the bread from the pan and transfer to a cooling rack. Cool for about 1 hour before slicing.
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