Fluffy Yeast Bread

Ingredients

• 3 cups All‑purpose flour (spooned & leveled)
• 1 cup Warm water (110‑115°F (43‑46°C) to activate yeast)
• 2 tsp Active dry yeast (Instant or active dry; proof in warm water with sugar)
• 2 tbsp Granulated sugar (Feeds the yeast)
• 2 tbsp Olive oil (Adds softness and flavor)
• 1 tsp Salt (Enhances flavor)

Instructions

1. Activate the yeast

   In the mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5 minutes until frothy.

   Time: PT5M

2. Mix dry ingredients

   Add flour and salt to the bowl with the activated yeast mixture. Drizzle olive oil over the top.

   Time: PT5M

3. Form the dough

   Stir with a wooden spoon until a shaggy dough forms. Then, using a damp hand, begin to knead in the bowl.

   Time: PT2M

4. Knead the dough

   Transfer the dough onto a lightly floured surface. Knead for about 10 minutes until smooth, elastic, and slightly sticky but manageable.

   Time: PT10M

5. First rise (bulk fermentation)

   Shape the dough into a ball, place it back in the bowl, cover with a kitchen towel, and let rise in a warm spot until doubled in size, about 60 minutes.

   Time: PT60M

6. Fold and shape

   Gently deflate the risen dough, fold it over a few times, then shape into a loaf or place into a greased loaf pan.

   Time: PT5M

7. Second rise (proof)

   Cover the shaped dough again and let it rise for another 30 minutes until puffed.

   Time: PT30M

8. Bake

   Place the loaf in a pre‑heated oven at 375°F (190°C). Bake for 25 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

   Time: PT25M

   Temperature: 375°F

9. Cool

   Remove the bread from the oven, transfer to a cooling rack, and let cool for at least 20 minutes before slicing.

   Time: PT20M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

28 g

Fat

3 g

Fiber

1 g