Ingredients:
- 3 cups all-purpose flour, divided
- 3 teaspoons sugar
- 1 packet (2¼ teaspoons) rapid-rise yeast
- 1¼ teaspoons salt
- 3 tablespoons olive oil
- 1 cup warm water (105–110°F)
Instructions:
- Make the sponge
Place 1 cup of flour, sugar, yeast, and warm water into a heavy-duty zip-top bag. Seal the bag tightly, removing excess air. Shake well until fully combined. - Let it activate
Place the bag in a warm spot and let it rest for 10–15 minutes, or until the mixture becomes foamy and bubbly. - Form the dough
Open the bag and add the remaining flour, olive oil, and salt. Seal again and knead the dough through the bag by squeezing and pressing until a soft dough forms. - Knead briefly
Turn the dough out onto a lightly floured surface and knead for 2–3 minutes, until smooth and elastic. - Shape and rise
Shape the dough into a log and place it in a greased loaf pan. Cover loosely and let rise in a warm place until doubled in size, about 45–60 minutes. - Bake
Bake in a preheated 375°F (190°C) oven for 25–30 minutes, or until golden brown and the loaf sounds hollow when tapped. - Cool
Remove from the pan and cool on a wire rack before slicing.
Tips for Success
- Use a freezer-strength zip-top bag to prevent leaks.
- If your kitchen is cool, place the bag near (not on) a warm oven to help the yeast activate.
- Always check water temperature—too hot will kill the yeast.
- Shape the dough tightly before rising to help the loaf bake evenly.
Optional Variations
- Herb Bread: Add 1–2 teaspoons dried Italian herbs or garlic powder.
- Whole Wheat: Replace 1 cup of all-purpose flour with whole wheat flour and add 1 extra tablespoon water.
- Honey Bread: Replace sugar with honey for a slightly sweeter loaf.
Prep Time
15 minutes
Rise Time
1–1½ hours
Bake Time
25–30 minutes
Yield
1 standard loaf