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1. 3 Cups All-Purpose Flour
The base of any good bread is high-quality flour. All-purpose flour works perfectly in this recipe because it gives the bread a nice, soft texture without being too dense. If you’re feeling adventurous, you can experiment with different types of flour, such as whole wheat or bread flour, for a slightly different texture and flavor profile.
2. 1 Packet (2 1/4 Teaspoons) Active Dry Yeast
Yeast is essential for helping your bread rise. Active dry yeast is the most common type and is easy to find at most grocery stores. Make sure your yeast is fresh to ensure it works properly, as expired yeast can result in flat, dense bread.
3. 1 Teaspoon Salt
Salt enhances the flavor of the bread and also helps to control the fermentation process. It’s crucial for balancing the yeast’s activity and ensuring your bread doesn’t taste overly yeasty.
4. 1 1/2 Cups Warm Water
Water activates the yeast and helps form the dough. The water should be warm (around 110°F or 43°C) but not hot, as overly hot water can kill the yeast. A good tip is to test the water on your wrist—it should feel warm but not uncomfortable.
5. 2 Tablespoons Olive Oil
Olive oil adds moisture to the dough and helps achieve a tender, soft loaf. It also imparts a subtle richness to the flavor of the bread. If you prefer, you can substitute olive oil with other oils like vegetable or canola oil.
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