Fluffy Yeast Bread

Ingredients

• 3 cups All‑purpose flour (spooned & leveled)
• 1 cup Warm water (110‑115°F (43‑46°C) to activate yeast)
• 2 tsp Active dry yeast (Instant or active dry; proof in warm water with sugar)
• 2 tbsp Granulated sugar (Feeds the yeast)
• 2 tbsp Olive oil (Adds softness and flavor)
• 1 tsp Salt (Enhances flavor)

Instructions

1. Activate the yeast

   In the mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5 minutes until frothy.

   Time: PT5M

2. Mix dry ingredients

   Add flour and salt to the bowl with the activated yeast mixture. Drizzle olive oil over the top.

   Time: PT5M

3. Form the dough

   Stir with a wooden spoon until a shaggy dough forms. Then, using a damp hand, begin to knead in the bowl.

   Time: PT2M

4. Knead the dough

   Transfer the dough onto a lightly floured surface. Knead for about 10 minutes until smooth, elastic, and slightly sticky but manageable.

   Time: PT10M

5. First rise (bulk fermentation)

   Shape the dough into a ball, place it back in the bowl, cover with a kitchen towel, and let rise in a warm spot until doubled in size, about 60 minutes.

   Time: PT60M

6. Fold and shape

   Gently deflate the risen dough, fold it over a few times, then shape into a loaf or place into a greased loaf pan.

   Time: PT5M

7. Second rise (proof)

   Cover the shaped dough again and let it rise for another 30 minutes until puffed.

   Time: PT30M

8. Bake

   Place the loaf in a pre‑heated oven at 375°F (190°C). Bake for 25 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

   Time: PT25M

   Temperature: 375°F

9. Cool

   Remove the bread from the oven, transfer to a cooling rack, and let cool for at least 20 minutes before slicing.

   Time: PT20M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

28 g

Fat

3 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: Bread flour, Whole‑wheat flour (use 2½ cups)
• Instead of Warm water: Milk (for richer crumb)
• Instead of Active dry yeast: Fresh yeast (½ oz)
• Instead of Granulated sugar: Honey (1½ tbsp)
• Instead of Olive oil: Vegetable oil, Melted butter (1½ tbsp)
• Instead of Salt: Sea salt

Equipment Needed

• Large mixing bowl
• Wooden spoon or spatula
• Dough scraper
• Kitchen towel or plastic wrap
• Oven
• Baking sheet or loaf pan
• Cooling rack (optional)
• Instant‑read thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Activating the yeast properly (step 1)
• Kneading until smooth and elastic (step 4)
• Allowing the dough to double in size during the first rise (step 5)
• Proper second proof before baking (step 7)
• Baking to a golden crust without over‑browning (step 8)

Chef Tips from the Video

• Use a kitchen scale for flour (360 g) for consistent results.
• Add a tablespoon of milk powder to the dough for extra tenderness.
• Brush the top with melted butter right after baking for a glossy finish.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic or store in an airtight container for up to 4 days.

Freezer: Slice the loaf, wrap each slice in freezer‑grade foil or bag, and freeze for up to 2 months.

Room temperature: In a bread box or paper bag for 1‑2 days; keep away from direct sunlight.

Make-Ahead Tips

• The dough can be shaped, covered, and frozen after the first rise; bake directly from frozen, adding 5‑7 minutes to the bake time.
• Bake the loaf a day ahead and reheat in a 300°F (150°C) oven for 10 minutes for a fresh‑out‑of‑the‑oven feel.