Plain Ol' Sandwich Bread

It's bread. Read instructions twice before you start. Don't overwork it.

• 8 grams yeast (active dry yeast - we bloom in this house)

• 1/8 cup sugar

• 1 cup warm water (85-95 degrees F)

Place sugar & yeast into the warm water in the mixing bowl and let sit 3-5 minutes. It should have a fluffy layer of activated yeast on top.

• 1/8 cup olive oil

• 1 tsp - 1 Tbsp salt

• 3 cups bread flour (or all-purpose) + sprinkles for countertop

Add oil & salt to the mixing bowl, then add flour one cup at a time while mixing with a hook attachment (or a spoon by hand) for 3-4 minutes on low speed. Once fully incorporated, turn out onto floured surface & knead until springy and smooth (shouldn't take long). Gently make a ball and place into a lightly oiled bowl. Cover tightly (plastic wrap or moistened cloth tied around) and rest one hour at room temperature.

Turn out onto lightly floured surface, gently flatten & shape with fingertips into roughly a rectangle (aim for 6"x8"). Fold the shorter ends of the rectangle inward, one over the other and then gently/loosely roll into a cylinder to make a loaf-like shape, then tuck the ends under gently. Look, it's hard to describe these motions, but gently shape and generally try and make a loaf. Just don't mash it or knead it or throw it at the table! Place into an oiled loaf pan & prove for 45 minutes at room temperature, covered lightly with a dry towel. Score lightly (like three slashes about 1/4" deep to control any cracking).

Bake at 375 F for 25 minutes (but check it before then, all ovens are different, turn if you need to, etc.).

For an extra crispy crust, put an empty cast iron skillet or other oven-safe, high-sided pan in the oven on the lower rack when you preheat it and heat some water. When you put the bread in on the upper rack, pour a cup of the hot water into the empty pan and quickly shut the door.

Cool completely before slicing!