Cooking Instructions

Activate Yeast: In a mixing bowl, combine the warm water, yeast, and a pinch of sugar. Allow the mixture to rest for 5-10 minutes until it becomes frothy, indicating that the yeast is activated.

Combine Dough: Once the yeast is activated, add the remaining sugar, salt, oil, and 3 cups of flour to the bowl. Mix until the dough begins to come together, then gradually add more flour as needed until the dough is no longer sticky.

Knead the Dough: Transfer the dough to a floured surface and knead it for 4-5 minutes using a mixer with a dough hook or by hand for 5-8 minutes until it becomes smooth and elastic. Kneading is essential to develop the gluten necessary for the bread's texture.]

First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place until it doubles in size, which should take about 1 to 1.5 hours.

Shape and Second Rise: After the first rise, punch down the dough to release air. Shape it into a loaf and place it in a greased loaf pan. Cover it again and let it rise for another 45 minutes to 1 hour, until it has risen slightly above the edge of the pan.

Bake: Preheat your oven to 350°F (175°C). Bake the loaf for 30-33 minutes, or until it's golden brown on top. To check for doneness, tap the top of the loaf; it should sound hollow.

Cool: Once baked, remove the bread from the oven and invert it onto a wire cooling rack. Brush the top with butter for added flavor and shine. Allow it to cool completely before slicing.