This recipe guides you to create two delightful artisan bread loaves with a crispy crust and soft interior.
In a small bowl, combine the yeast with the warm water and let it sit until foamy.
Ensure the water is not too hot to avoid killing the yeast.
In a large mixing bowl, mix the hot water, sugar, and salt until dissolved.
Stir thoroughly to ensure the sugar and salt are fully dissolved.
Add 3 cups of flour to the bowl and mix until a smooth batter forms.
Mix in one direction to develop gluten for better texture.
Pour in the olive oil and the yeast mixture, then add the remaining flour gradually, mixing until a dough forms.
Add the flour slowly to avoid over-drying the dough.
Cover the bowl with a towel and let the dough rise in a warm place for 45 minutes.
Place the bowl in a slightly warm oven or near a sunny window for optimal rising.
Divide the dough into two equal parts and shape each into a loaf.
Use a lightly floured surface to prevent sticking.
Place the loaves on an ungreased baking sheet, cover with a towel, and let rise for another 45 minutes.
Ensure the loaves are spaced apart to allow for expansion.
Preheat the oven to 375°F (190°C).
Preheating ensures even baking.
Bake the loaves for 23 minutes or until golden brown.
Tap the bottom of the loaf; a hollow sound indicates it's done.
Let the bread cool before slicing and serving.
Cooling allows the bread to set, making slicing easier.
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