Four (4) cups of bread flour
Two (2) packets of Fleishmann's RapidRise active yeast -- You don't have to use the RapidRise, but it dramatically decreases the time needed for the bread to rise
One & a half (1 1/2) cups of water
Two (2) teaspoons of salt
1/8 cup of olive oil
Mix yeast, salt and two (2) cups of flour in a large mixing bowl. Set aside.
Heat water and olive oil in a saucepan until warm (specifically 120F - 130F degrees). -- I would make sure to actually test the temperature of the water; we used a food thermometer for it.
While stirring, add water to dry ingredients. -- For the mixing portion, you can use an electric mixer, but we did it all by hand.
|It works best to knead the dough|
flat, fold in half & repeat.
Start kneading the warm dough. You can do this in the bowl or on a flour-covered flat surface. (For kneading tips, go here.)
Let sit for ten minutes to rise initially. After ten minutes, knead again for a couple minutes. Some of the air will release and it will look flat again.
Preheat oven to 375F degrees. Bake for 45 minutes or until golden-brown and cooked through.
Let cool and eat to your heart's desire!
Your kitchen should be warm while you're prepping the bread; this helps with the kneading and the rising of the bread.
Determine when your bread is done rising by it doubling in size, rather than a specific passing of time.
Also, a special shout-out to the Reluctant Gourmet blog, who gave us great bread-making tips. Check it out here.