Quick & Easy Italian Loaf

Instructions

• In a large bowl or bowl of a stand mixer, combine yeast, sugar and warm water. Let it sit 5 to 10 minutes or until yeast activates and becomes foamy.
• Add 2 cups flour, olive oil and salt. Stir with a wooden spoon or with a dough hook on low speed until a shaggy dough forms. Turn dough out onto a lightly floured surface and knead by hand 10 minutes, adding just enough of the remaining flour until a soft, smooth and elastic dough forms; OR, increase dough hook speed to medium and knead dough in stand mixer 5 minutes, adding just enough of the remaining flour until a soft, smooth and elastic dough forms.
• Shape dough into a ball; place in an oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise 1 hour until doubled. You can do this at room temperature but I also like to get the oven up to 200°F, shut it off and let the dough rise inside the oven with the door closed.
• Heat oven to 400°F. Line a baking sheet with parchment paper, a silicone mat or lightly grease the surface with oil or cooking spray. On a lightly floured surface, punch down dough, then carefully shape into a batard/torpedo about 12 inches long. Transfer to prepared baking sheet. Cover with a tea towel and let rise another 20 to 30 minutes until puffy.
• Use a bread lame or a sharp knife to make a few 1/4-inch deep slits in the surface of the loaf. Bake loaf 20 to 25 minutes or until golden brown.
• Cool completely on a cooling rack before slicing.