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3 cups (384 g) bread flour or all-purpose flour

1 ½ teaspoons (5 g) instant yeast

1 ½ teaspoons (7 g) sugar

1 ½ teaspoons (5 g) kosher salt

1 ½ cups (340 grams) lukewarm water

Softened butter

1 tablespoon olive oil

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1. In a large bowl, whisk together the flour, yeast, sugar and salt.

2. Add the lukewarm water and stir to combine until you have a sticky dough ball.

3. Cover the bowl with a tea towel and place in a warm spot to rise until the dough doubles, about 2 hours.

4. Heat the oven to 375F. Grease a 9x5-inch or 8.5x4.5-inch loaf pan with the softened butter.

5. Using 2 forks, release dough from the sides of the bowl, shaping into a rough ball. Pour olive oil over it, coat the ball, then transfer it to the pan to rise until it crowns the rim of the pan. Will take about an hour.

6. Bake for 45 minutes, then let cool for 30 minutes before slicing.

NOTE : If using active-dry yeast, sprinkle it over the lukewarm water and add the sugar. Let stand for 15-20 minutes or until the yeast gets foamy. Then proceed with the recipe.

NOTE : If in a humid area, you may need to reduce the amount of water — the dough should be wet and sticky, but it should still form a ball. In other words, it should not be soupy.