Ingredients
- 1 packet active dry yeast 2 1/4 teaspoons
- 1/2 teaspoon granulated sugar
- 1/4 cup warm water 110°F
- 1 cup hot water 115-120°F
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1/4 cup olive oil
- 3 1/4 cups bread flour divided
- 1 large egg mixed with a little water for optional egg wash
Instructions
- In a small bowl, dissolve the yeast and 1/2 teaspoon sugar in 1/4 cup warm water at 110°F. Let stand for about 5 minutes until frothy.
- In a large bowl, combine 1 cup hot water, 2 teaspoons sugar, salt, and olive oil.
- Stir in 1 1/2 cups of the bread flour along with the activated yeast mixture. Gradually add the remaining flour until a soft, sticky dough forms.
- Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour.
- Turn the dough onto a lightly floured surface and gently shape it into a log or batard (oval) form. Transfer onto a baking sheet lined with parchment paper.
- Cover the shaped dough with a clean towel and let it rise for another 30 minutes.
- Preheat the oven to 375°F. Optionally, brush the top of the dough with a light egg white and water wash for a glossy finish.
- Using a sharp knife, make several diagonal slashes across the top of the dough.
- Place the dough in the oven and bake for 20 to 25 minutes until golden brown.
- Remove the bread from the oven and let it cool on a rack before slicing.
- Allow the bread to cool completely to ensure the best texture before cutting.