Ingredients
- 3 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon active dry yeast
- 1 cup warm water (not hot — about 105–110°F / 40–43°C)
- 2 tablespoons olive oil
- Sesame seeds (optional)
Preparation
- Mix dry ingredients
In a large bowl, combine the flour, sugar, salt, and yeast. - Add liquids
Slowly add the warm water and olive oil, stirring until a soft dough forms. - Knead the dough
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. - First rise
Place the dough in a lightly greased bowl. Cover with a towel and let it rise in a warm place for 1 hour, or until doubled in size. - Prepare for baking
Preheat the oven to 425°F (220°C).
Punch down the dough and shape it into a ball. Place it on a greased baking sheet. - Finish & bake
Make a few shallow cuts on top with a sharp knife. Sprinkle with sesame seeds if desired.
Bake for 20–25 minutes, until golden brown and the bread sounds hollow when tapped on the bottom. - Cool & serve
Remove from the oven and allow the bread to cool before slicing.
Yeast Note
If using instant yeast, simply add it directly to the flour with the sugar and salt—no other changes needed.
Variations & Tips
🌿 Herbs & Spices
Add dried rosemary, thyme, oregano, garlic powder, or onion powder to the flour for extra flavor.
🧀 Cheese Bread
Mix in shredded cheese (cheddar, mozzarella, or parmesan) before kneading.
🌾 Whole Wheat Option
Replace up to 1 cup of all-purpose flour with whole wheat flour. Add a tablespoon or two of extra water if needed.
🍯 Sweet Bread
Add 2 tablespoons honey or sugar, and a pinch of cinnamon for a lightly sweet loaf.
🌰 Toppings
Try poppy seeds, flaxseeds, sunflower seeds, or coarse salt for added texture.
Storage Tips
- Room temperature: Store cooled bread wrapped tightly for up to 2 days
- Freezing: Slice and freeze in a freezer-safe bag for up to 3 months
- Reheating: Thaw at room temperature or toast directly from frozen
Enjoy your homemade bread — simple, comforting, and endlessly customizable!
If you want, I can also turn this into a no-knead version, pan bread, or soft dinner rolls.
