You’ll be baking homemade bread all the time with this easy recipe. It’s amazing that a little bit of flour, yeast & olive oil can make this soft on the inside, crusty on the outside can’t-stop-eating-it bread.
Mix 2 cups water and 1 tablespoon olive oil in a 4-cup microwave-safe measuring cup. Place in microwave and heat on high for about 2 minutes. You want the water to reach a temperature between 120-130 degrees. (I use a meat thermometer that has a 130 degree mark on it just to make sure I don’t get it too hot.)
White the water is heating, mix the flour, yeast, sugar and salt in a large bowl. Pour the hot liquids into the flour mix and stir to combine. Knead by hand for 10 minutes or with a mixer with dough hook for 5 minutes.
Prepare 2 cookie sheets by spraying with Pam or other nonstick spray then dusting with cornmeal.
Let dough rest in bowl for 10 minutes then form into 4 long loaves and place on prepared cookie sheet. Cut slits in the top with a sharp knife or kitchen scissors.
Cover with towel and let rise until doubled, about 2 hours.
Preheat oven to 375 degrees. Place cookie sheets on middle rack and bake for 25-30 minutes.