Start by combining the dried yeast with 1/4 cup of warm water in a bowl to activate the yeast. The activation process requires a few minutes of sitting.

 

 

 

Get the Base Mixture Ready: In a another dish, mix the yeast mixture with 1/3 cup of all-purpose flour. After a thorough mixing, cover and set aside in a warm place to begin fermentation.

 

 

To make the dough, combine the sugar, salt, and 1 1/4 cups of warm water in a big basin. Add the yeast/flour mixture from Step 2 and stir to combine. To prevent lumps, sift 3 1/2 cups of all-purpose flour as you gradually add it.

 

 

Make a smooth dough by kneading the ingredients together. Set aside to rise. After the dough is kneaded, cover it and place it in a warm place to rest. Behold, the doubling of its size is a sure sign of a successful ascent.

 

 

To shape and proof the dough, place it on a baking sheet lined with parchment paper once it has risen. Shape it into a loaf and lightly cover it. The last rise will add volume and texture, so let it proof in a warm place.

 

 

To get the perfect bake, preheat the oven to 482°F, or 250°C, and then lower the temperature to 410°F, or 210°C, while adding the bread. Cook in the oven for 20 minutes, or until the crust turns a golden brown and the perfume fills the air.

 

 

A loaf of bread—and a little piece of handmade joy—will be yours when you follow these instructions. Proof that excellent bread may be made with little time, basic ingredients, and heat rather than complicated techniques and hours of preparation. Like I was, you might be persuaded that buying bread is unnecessary after trying this easy and delicious way.