Homemade Bread from Scratch

In a large bowl, stir together the warm water, yeast, and sugar.

Let stand for 5–10 minutes, until foamy.

Mix in the oil and salt.

Add 3 1/2 cups flour, one cup at a time, stirring until a shaggy dough forms.

Add more flour a tablespoon at a time if the dough is very sticky.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl, turn it once to coat, and cover with a clean towel.

Let rise in a warm place for about 60 minutes, or until doubled in size.

Gently press the dough to release excess air.

Shape it into a loaf and place it seam-side down in a greased 9-by-5-inch loaf pan.

Cover and let rise for about 30 minutes, until the dough rises just above the rim of the pan.

Meanwhile, heat the oven to 375°F (190°C).

Bake for 30–35 minutes, until the loaf is golden and sounds hollow when tapped.

If the top browns too quickly, loosely cover it with foil.

Remove the loaf from the pan and cool on a wire rack for at least 30 minutes before slicing.