Ingredients:

  • 1 cup warm water (105-115°F)
  • 1 tbsp granulated sugar
  • 2 1/4 tsp active dry yeast
  • 2 tbsp olive oil
  • 1 tsp salt
  • 3 cups all-purpose flour

Instructions:

  1. Pour 1 cup warm water, 1 tbsp granulated sugar, and 2 1/4 tsp active dry yeast into a gallon-sized heavy-duty freezer bag; seal tightly and shake gently for 30 seconds.
  2. Add 2 tbsp olive oil and 1 tsp salt to the bag.
  3. Slowly pour in 3 cups all-purpose flour, one cup at a time; after each cup, seal the bag and massage the dough through the plastic until the flour is fully incorporated and the dough forms a cohesive, slightly tacky ball that pulls away from the sides of the bag.
  4. With the dough still in the bag, push, fold, and turn the dough through the plastic for 3–5 minutes until the dough feels smooth and springs back slowly when poked.
  5. Push all air out of the bag, seal completely, and place in a warm spot for 45–60 minutes until the dough has doubled in size and looks plump.
  6. Preheat the oven to 375°F (190°C) and lightly grease an 8x4-inch loaf pan.
  7. Carefully punch down the dough inside the bag to release air, then gently slide the dough into the prepared loaf pan and shape the top into a smooth mound using dampened fingers.
  8. Bake for 30 minutes until the top is deep golden brown and the bottom sounds hollow when tapped.