Activate the Yeast

In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 5-10 minutes until the mixture is foamy. This shows the yeast is active.

Mix the Dough

Add the flour, salt, and olive oil (or melted butter) to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky. Add a little more flour if the dough is too sticky, but avoid adding too much to keep the bread soft.

First Rise

Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm area for about 1-1.5 hours, or until doubled in size.

Shape the Dough

Punch down the dough to release any air bubbles. Turn it onto a floured surface, shape it into a loaf, and place it in a greased loaf pan.

Second Rise

Cover the loaf pan with a towel and let the dough rise again for 30-45 minutes, or until it rises slightly above the edges of the pan.

Bake the Bread

Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until the top is golden and the bread sounds hollow when tapped. Let it cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.