Homemade White Bread

👨‍🍳 Method

For the Dough base

1. 1
   Dissolve the yeast and the sugar in the lukewarm water and leave about 5–7 minutes, until the mixture foams.

   💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2. 2
   Mix the flour and salt in a large bowl.

   Bowl
3. 3
   Add the yeast mixture and the olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
4. 4
   Cover and Let rise 1–1½ hours in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
5. 5
   Shape the dough into an oblong loaf and place it in greased loaf pan.

   Loaf pan

   💡Shape a tight loaf the length of the pan: it fills the pan evenly, and the bread rises tall instead of spreading sideways.
6. 6
   Cover and Let rise 30–45 minutes, until the loaf has risen.

   ⚙ ProofingPlastic wraporKitchen towel
7. 7
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
8. 8
   Cut long slit along the top of the loaf with a sharp knife.

   Knife

   💡One slash along the loaf directs the rise in the oven: the bread opens lengthwise, in a straight line, instead of tearing at the side.
9. 9
   Bake 30–35 minutes, until the loaf is browned and sounds hollow when tapped on the bottom.

   ⚙ BakingOvenLoaf pan

   💡Tapping the bottom of the loaf is the test: baked bread sounds hollow; if the sound is dull, put it back in the oven for a few more minutes.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
10. 10
    Turn the loaf out of the pan and let cool on a rack at least 20 minutes before slicing.

    Cooling rack

    💡Bread left in the hot pan sweats, and its crust softens: turn it out right away and cool it on a rack.