lemon_chic_bites

Ingredients (1 loaf)
– 1.5 cups lukewarm water (355 ml)
– 2 tsp yeast (active dry or rapid-rise)
– 2.5 cups all-purpose flour (312 g)
– 2 tsp salt (10 g)

Optional additions (not required)
– 1/2–1 tsp sugar or honey to help the yeast
– 1–2 tbsp olive oil or melted butter for a softer crumb

Method A: Active dry yeast (with proofing)
1) Bloom the yeast: In a small bowl, combine 1/2 cup warm water (not hot) with 2 tsp yeast and 1/2 tsp sugar. Let sit 5–10 minutes until foamy.
2) Make the dough: In a large bowl, whisk the remaining 1 cup warm water, flour, and salt. Add the foamy yeast mixture.
3) Knead: Mix until a rough dough forms, then knead 8–10 minutes by hand (or 6–7 minutes with a stand mixer with a dough hook) until smooth and elastic.
4) First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled (about 45–60 minutes).
5) Shape: Punch down the dough, shape into a loaf, and place in a greased 9×5 inch loaf pan or on a baking sheet for a free-form loaf. Cover and let rise until puffy (about 30–45 minutes).
6) Bake (two-stage): Preheat oven to 400°F. Bake for 25 minutes, then reduce to 375°F and bake for another 20 minutes. The loaf is done when the crust is deep golden and an internal thermometer reads 190–200°F (88–93°C).
7) Cool: Let the loaf cool at least 15–20 minutes before slicing.

Method B: Rapid-rise yeast (no proofing)
1) Mix dough: In a large bowl, combine flour and salt. Add 1.5 cups warm water and 2 tsp rapid-rise yeast. Stir until a rough dough forms.
2) Knead: Knead 6–7 minutes by hand (or 4–5 minutes with a mixer) until smooth.
3) First rise: Let dough rise, covered, in a warm spot until doubled (about 30–45 minutes).
4) Shape: Shape into a loaf and place in a greased 9×5 inch loaf pan or on a baking sheet. Cover and let rise until puffy (about 20–30 minutes).
5) Bake (two-stage): Preheat oven to 400°F. Bake for 25 minutes, then reduce to 375°F and bake for another 20 minutes. Check for doneness (internal 190–200°F).
6) Cool: Let cool 15–20 minutes before slicing.

Tips
– If you want an even softer crumb, add 1–2 tablespoons of oil or butter to the dough.
– If you prefer a crustier loaf, bake a few extra minutes or bake on a hot preheated baking stone and use steam in the first 5 minutes (place a pan with hot water in the bottom of the oven or spray water into the oven at the start.