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In a large mixing bowl, pour the warm water. Sprinkle the active dry yeast and granulated sugar over the water. Let it sit for 5 minutes until foamy, indicating the yeast is active.

Add the olive oil and honey to the yeast mixture in the bowl. Stir gently to combine.

Sift 3 cups of the all-purpose flour and the salt into the wet ingredients. Reserve the remaining 1/2 cup of flour for later.

Using a sturdy spatula or wooden spoon, mix the ingredients until a shaggy dough forms and most of the flour is incorporated.

Lightly flour a clean work surface with some of the reserved flour. Turn the dough out onto the floured surface. Knead the dough by hand for 8-10 minutes, adding small amounts of the remaining flour as needed to prevent sticking, until the dough is smooth and elastic.

Lightly grease the mixing bowl with a little olive oil. Place the kneaded dough into the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and shape it into a loaf. Place the shaped dough into a greased 9x5 inch loaf pan.

Cover the loaf pan loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for 30-45 minutes, or until it has nearly doubled in size and looks puffy.

Preheat your oven to 375°F during the last 15 minutes of the second rise.

Bake the bread for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F. If the top browns too quickly, you can loosely tent it with aluminum foil.

Remove the bread from the oven and immediately transfer it from the loaf pan to a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy.


In a large mixing bowl, pour the warm water. Sprinkle the active dry yeast and granulated sugar over the water. Let it sit for 5 minutes until foamy, indicating the yeast is active.

Add the olive oil and honey to the yeast mixture in the bowl. Stir gently to combine.

Sift 3 cups of the all-purpose flour and the salt into the wet ingredients. Reserve the remaining 1/2 cup of flour for later.

Using a sturdy spatula or wooden spoon, mix the ingredients until a shaggy dough forms and most of the flour is incorporated.

Lightly flour a clean work surface with some of the reserved flour. Turn the dough out onto the floured surface. Knead the dough by hand for 8-10 minutes, adding small amounts of the remaining flour as needed to prevent sticking, until the dough is smooth and elastic.

Lightly grease the mixing bowl with a little olive oil. Place the kneaded dough into the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and shape it into a loaf. Place the shaped dough into a greased 9x5 inch loaf pan.

Cover the loaf pan loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for 30-45 minutes, or until it has nearly doubled in size and looks puffy.

Preheat your oven to 375°F during the last 15 minutes of the second rise.

Bake the bread for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F. If the top browns too quickly, you can loosely tent it with aluminum foil.

Remove the bread from the oven and immediately transfer it from the loaf pan to a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy.
