Instructions
Step 1: Activate the Yeast
In a large mixing bowl, whisk together the warm water, instant yeast, and sugar. Let the mixture sit for 5-10 minutes until it becomes frothy and bubbly on top. This is your proof that the yeast is alive and active!
Pro Tip: Your water should feel warm to the touch, not hot. Water that is too hot will kill the yeast.
Step 2: Mix the Dough
Add the all-purpose flour and salt to the yeast mixture. Use a sturdy spatula or a wooden spoon to mix until a shaggy, sticky dough forms and no dry streaks of flour remain. This is the only “work” required—no kneading!
Step 3: The First Rise
Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot and let the dough rise for 1 to 1.5 hours, or until it has doubled in size.
Best Rising Spots: Inside an oven with the light on (but the oven OFF), on top of the refrigerator, or on a warm counter.
Step 4: Shape & Second Rise
Lightly grease a 9×5 inch loaf pan. With a spatula, transfer the sticky dough directly into the prepared pan. Gently pat and smooth the top with wet or oiled fingers. Let the dough rise in the pan, uncovered, for another 30 minutes. It should rise just to the top of the pan.
Preheat your oven to 375°F (190°C) during the last 15 minutes of this rise.
Step 5: Bake to Golden Perfection
Place the loaf pan in the preheated oven and bake for 30-35 minutes. The bread is done when the top is a deep golden brown and the loaf sounds hollow when you tap it lightly.
Step 6: Cool Completely
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely before slicing.
Patience is Key! Slicing the bread while it’s still warm will make it gummy. Letting it cool ensures a perfect, sliceable texture.
Enjoy!
Once completely cool, slice into your masterpiece. This bread is perfect for sandwiches, amazing as toast, and delightful simply slathered with your favorite spread. Store any leftovers in a plastic bag at room temperature for up to 3 days, or freeze for longer storage.
