You’ll want to double or triple this recipe so you can have freshly baked bread every day.
INGREDIENTS
1 cup warm water
1 tablespoon granulated sugar
2 1/2 teaspoons (1 packet) active dry yeast (not quick rise – see quick rise instructions)
2 1/2 cups (312 g) all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
INSTRUCTIONS
In a measuring cup, combine sugar and yeast with 1 cup warm water, stirring until combined. Set aside.
In a medium bowl, mix flour and salt.
Pour yeast mixture into the bowl and combine all ingredients.
Sprinkle 1-2 tablespoons of flour on the work surface and knead the dough for a few minutes, or until smooth and elastic.
Store the dough in a resealable plastic bag that has been sprayed with olive oil, making sure the dough is completely covered by the oil. Store the dough in the refrigerator overnight.
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