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Introduction
There is something timeless about the smell of fresh homemade bread. At 73 years old, I still find comfort and pride in the process, even though the bustling family kitchen I once had is now much quieter. Baking has always been a way for me to show love and care — whether for a family dinner, a neighbor, or simply for myself. Bread carries memories, and even if there’s no crowd waiting anymore, the joy remains.
Ingredients:
4 cups all-purpose flour (plus extra for kneading)
2 ¼ teaspoons active dry yeast (1 packet)
1 ½ teaspoons salt
1 ½ cups warm water (around 110°F/43°C)
2 tablespoons olive oil or melted butter
1 tablespoon sugar or honey (optional, for a slightly sweeter loaf)
Directions:
Activate the yeast:
In a small bowl, dissolve the sugar or honey in the warm water. Sprinkle the yeast over the top and let it sit for about 5–10 minutes, until it becomes frothy.
Mix the dough:
In a large bowl, combine the flour and salt. Pour in the yeast mixture and olive oil. Stir until a shaggy dough forms.
Knead:
Turn the dough out onto a floured surface. Knead for about 8–10 minutes until the dough is smooth and elastic. Add small amounts of flour if the dough is too sticky.
First rise:
Place the dough in a lightly greased bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm place for about 1–2 hours, or until doubled in size.
Shape and second rise:
Punch down the risen dough and shape it into a round or oblong loaf. Place it onto a baking sheet lined with parchment paper or into a greased loaf pan. Cover and let it rise again for about 30–45 minutes.
Bake:
Preheat your oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until the loaf sounds hollow when tapped on the bottom and has a golden-brown crust.
Cool:
Let the bread cool completely on a wire rack before slicing to ensure the interior sets properly.
Presentation and Storage Tips:
For a rustic look, lightly dust the top of the loaf with flour before baking.
If you want a shiny crust, brush the loaf with melted butter immediately after it comes out of the oven.
Store the bread in a paper bag or wrapped loosely in a kitchen towel at room temperature for up to three days. For longer storage, slice the loaf and freeze it in a zip-top bag, taking out slices as needed.
Variations:
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