Ingredients

The following ingredients have 10 Servings
  • 1 cup warm water
  • 2¼ teaspoons rapid rise ( or fast acting yeast)
  • 2½ cups bread flour (see notes)
  • 1 teaspoon kosher salt
  • 2 teaspoons olive oil (for bowl)
  • egg wash

Instruction

  • In the bowl of your stand mixer add the warm water (110-115°) and sprinkle in rapid rise yeast. Set that off to the side for 5 minutes.
  • In a medium bowl combine the flour with kosher salt.
  • Once the yeast is foamy, gradually add in the flour mixture. Mix on low until just combined.
  • Switch over to a dough hook, and continue mixing until the dough is smooth and tacky and doesn't stick to the bowl. About 4 to 6 minutes. If the dough is still sticky, add 1 to 3 teaspoons flour until no longer sticky.
  • Meanwhile, lightly grease a large bowl with olive oil.
  • Remove the dough and shape it into a ball. Add it to the oiled bowl, using it to coat the inside of the bowl with oil. This keeps the dough from sticking to the bowl as it rises.
  • Cover the bowl with plastic wrap or a clean dish towel before placing it in a warm area to rise, double in size or about 1 hour.
  • Use yoru hand to gently punch or press down the dough to release the air. Starting on one side of the bowl, use a spatula to roll the dough into a log shape. Transfer it to a silicone or parchment lined rimed baking sheet pan - seam side down. Gently stretch the dough into a loaf shape.
  • Brush the loaf an egg wash (optional) and make cuts into the top of the dough. I stick my knife into flour before scoring the top.
  • Slide the pan on to the middle rack of a cold oven.**
  • Turn on the oven, setting the temperature to 375° (YES! while the loaf is in the oven) and bake for 30 to 35 minutes. Rotating the pan halfway through baking.
  • Remove and let cool slightly before slicing.