Ingredients:

  • 3 ½ cups (420g) all-purpose flour, plus more for dusting
  • 1 ¼ cups (300ml) lukewarm water (105°F-115°F / 40°C-46°C)
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (6g) salt
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • 1 large egg, beaten (optional for egg wash)
  • 1 tablespoon milk or water (optional for egg wash)

Instructions:

  1. Combine lukewarm water, sugar, and yeast in a mixing bowl. Let stand for 5-10 minutes until foamy.
  2. Add salt and olive oil to the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for 2 hours, or until doubled in size.
  5. Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Shape the dough into a log, then gently stretch and fold it to fit the loaf pan.
  6. Place the shaped dough into a greased 9x5 inch loaf pan. Cover with a clean kitchen towel and let rise for 1 hour, or until it has nearly doubled.
  7. Preheat oven to 375°F (190°C).
  8. If desired, brush the top of the loaf with the beaten egg wash.
  9. Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top starts to brown too quickly, tent it with foil.
  10. Remove the loaf from the pan and let it cool completely on a wire rack before slicing.