- 2 and a half cups warm water (temperature should be around 105 to 115 degrees Fahrenheit — warm enough to feel comfortable on your wrist but not hot enough to scald)
- 2 and a quarter teaspoons active dry yeast (one standard packet)
- 2 tablespoons granulated sugar
- 1 tablespoon fine salt
- 2 tablespoons vegetable oil or olive oil
- 6 to 6 and a half cups all-purpose flour or bread flour, plus extra for kneading
Step-by-Step Instructions
Step 1: Proof the Yeast
Pour the warm water into a large mixing bowl. Add the sugar and sprinkle the yeast over the surface of the water. Give it a very gentle stir and then leave it completely undisturbed for 8 to 10 minutes. After this time, the surface of the water should be covered with a foamy, bubbly layer — this is the sign that your yeast is alive, active, and ready to leaven the bread. If the mixture shows no foam or bubbles after 10 minutes, discard it and start again with fresh yeast, as the yeast you used was either expired or was killed by water that was too hot. This proofing step is the most important quality check in the entire recipe and takes almost no effort.
