Bread Recipe

Activate yeast

In a medium bowl, combine warm water (1.5 cups, 105–115°F / 40–46°C), sugar (1 tsp) and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy. If mixture doesn't foam after 10 minutes, the yeast may be inactive; start over with fresh yeast.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together 4 cups bread flour and 2 tsp salt so salt is evenly distributed.

Combine and knead

Make a well in the flour and pour in the foamy yeast mixture and 2 tbsp softened butter (or olive oil). Mix with a wooden spoon or dough hook until the dough comes together. Turn onto a lightly floured surface and knead by hand 8–10 minutes until smooth and elastic, or knead in a stand mixer with a dough hook on medium speed for about 6–8 minutes. The dough should be soft and slightly tacky but not sticky; add up to 2 tbsp extra flour if too sticky, a little at a time.

First rise

Lightly oil a large bowl and place the dough seam-side down in the bowl, turning once so all surfaces are lightly oiled. Cover with plastic wrap or a clean damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours depending on room temperature.

Shape

Punch down the risen dough to release excess gas. Turn onto a lightly floured surface and shape into a loaf: flatten gently into a rectangle, fold short edges toward the center, then roll tightly into a log. Pinch seams closed and tuck ends under. Place seam-side down in a lightly greased 9x5-inch (or similar) loaf pan or on a baking sheet for a free-form boule.

Second rise

Cover the shaped loaf loosely with lightly oiled plastic wrap or a towel and let rise again until nearly doubled and puffy, about 45–60 minutes. If using a loaf pan, the dough should rise just above the rim.

Preheat oven

About 15 minutes before the end of the second rise, preheat the oven to 375°F (190°C). Position a rack in the center of the oven.

Apply egg wash and score

If using egg wash: beat 1 whole egg with 1 tsp water and brush lightly over the top of the loaf. Sprinkle 1 tsp coarse salt or seeds if desired. For a crisp crust, do not brush too heavily. Use a sharp knife or lame to make 1–3 shallow diagonal slashes across the top for controlled expansion.

Bake

Place the loaf in the preheated oven and bake for 28–35 minutes (for a 9x5 loaf) or 20–30 minutes for a smaller free-form loaf, until the crust is golden brown. The internal temperature should read 190–205°F (88–96°C) when fully baked.

Cool

Remove the bread from the oven. If baked in a pan, run a knife around the edges and turn loaf out onto a wire rack. Cool at least 30–60 minutes before slicing to allow the crumb to set. Slicing too soon will result in a gummy texture.