### Ingredients
– **2 cups warm water** (about 105–115°F to activate the yeast)
– **1 tablespoon active dry yeast** (or instant yeast; if using instant, you can mix it directly with the flour)
– **1/4 cup sugar** (or honey; this feeds the yeast and helps tenderize the loaf)
– **2 teaspoons salt**
– **2 tablespoons oil** (vegetable, canola, or melted butter)
– **Approximately 4–5 cups bread flour** (you may need a little more or less depending on your environment—the goal is a soft, slightly sticky dough)
*(Many recipes with a similar ingredient list are featured on sites such as Tastes Better From Scratch citeturn0search0 and Butter with a Side of Bread citeturn0search1.)*
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### Instructions
1. **Activate the Yeast:**
In a large mixing bowl, combine the warm water, the yeast, and a small pinch of the sugar. Stir gently and let the mixture sit for about 5–10 minutes until you see it become foamy. This “proofing” step confirms that the yeast is active.
2. **Mix the Dough:**
Once the yeast is foamy, add the remaining sugar, salt, and oil. Gradually stir in 3 cups of the bread flour. Mix until all the ingredients are roughly combined. If you’re using a stand mixer fitted with a dough hook, you can use it on low speed. Continue adding additional flour—about ½ cup at a time—until the dough begins to pull away from the sides of the bowl. The dough should be soft, smooth, and only slightly sticky.
3. **Knead the Dough:**
Turn the dough out onto a lightly floured surface and knead by hand for about 5–8 minutes (or knead in the mixer on medium speed for about 5 minutes) until it becomes smooth and elastic.
4. **First Rise:**
Lightly oil a large bowl and place the dough inside. Turn the dough a couple of times in the bowl so it’s coated with a thin layer of oil. Cover the bowl with plastic wrap or a clean towel, and let the dough rise in a warm place until it doubles in size—usually about 1 to 1½ hours.
5. **Shape the Loaf:**
Once risen, punch the dough gently down to release excess air. Turn it out onto a lightly floured surface and shape it into a loaf. You can either form it by hand into a free-form loaf or gently press it into a greased 9×5-inch loaf pan. If using a loaf pan, cover and let it rise again for about 30 minutes until the dough comes about 1 inch above the top of the pan.
6. **Bake the Bread:**
Preheat your oven to 350°F (175°C). Bake the loaf for approximately 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
7. **Cool and Enjoy:**
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
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### Tips and Variations
– **Adjusting Flour:**
Since factors like humidity and altitude affect flour absorption, add additional flour gradually if the dough feels too wet.
– **Equipment Options:**
While kneading by hand is completely effective, using a stand mixer with a