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test bake
Warm water: (105-115 degrees)- to activate the yeast.
Active Dry yeast: Instant or rapid rise yeast can be substituted, following my adaption notes in the recipe card.
Granulated sugar or honey: the sugar is used to “feed” the yeast and tenderize the bread.
Salt: to enhance flavor
Oil: Vegetable or canola oil, or melted butter could be substituted
Flour: Bread Flour or All-Purpose Flour can both be used with no changes to the recipe. The exact amount of flour used will vary depending on different factors (altitude/humidity etc.). What matters is the texture of the dough. It should be smooth and pull away from the sides of the bowl. It’s important not to add too much flour or your bread will be dense. The dough should be just slightly sticky when touched with a clean finger.
