Ingredients
Method
- Combine Flour and Yeast: In a large bowl, mix the flour, yeast, and salt together.
- Add Water and Butter: Slowly pour in the lukewarm water and add softened butter. Stir until a rough dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 5-10 minutes until smooth and elastic.
- First Rise: Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm spot for about 1 hour or until doubled in size.
- Divide and Shape: Split the dough into two pieces (one about two-thirds and the smaller one about one-third). Shape each into a round and place the smaller one on top of the larger. Press through the center with floured fingers to secure.
- Score the Dough: Use a sharp knife to make about eight shallow slashes around the top and sides for even baking.
- Second Rest: Place the shaped loaf on a parchment-lined baking tray. Let it rest for 10 minutes while you preheat your oven to 425°F (220°C).
- Bake: Bake for 25-30 minutes or until golden brown. It should sound hollow when tapped on the bottom.
- Cool and Serve: Transfer to a wire rack to cool slightly before slicing.
Notes
• Maintain a warm, draft-free environment for the dough to rise properly.
• Tapping the bottom of the baked loaf is a quick way to check if it’s cooked through.
• Store in a cloth or bread box to keep the crust crisp.
• Tapping the bottom of the baked loaf is a quick way to check if it’s cooked through.
• Store in a cloth or bread box to keep the crust crisp.