- 1 packet or 2 1/4 t active dry yeast
- 1 c warm water – you want it not too hot or the yeast will die but hot enough so that the yeast will activate. Tap water on the hottest setting works great.
- 2.5 – 3 c flour
- 1 t salt
- 2 T oil
- 1 T sugar
If using gluten-free flour, add xanthan gum if necessary. The amount depends on the brand and will usually say on the package.
350 degrees for 30 – 35 minutes
- Mixing bowl
- Bread pan or baking vessel
- Mix together warm water, sugar, and yeast.
- Let rest for about 10 minutes until yeast starts to bubble.
- In a different bowl, mix together 2 1/2 cup flour, oil, and salt.
- At the end of the 10 minutes, mix the yeast thoroughly. If it is not bubbling and has a pungent smell, your yeast has died and will not work for this bread.
- Make a well in the center of the flour mixture and pour the yeast mixture into the flour well. Stir until blended.
- If your dough is too dry, add in a little water and if it is too wet, add in a little flour.
- Knead for 10 to 15 minutes on a floured, clean surface. Trying to add in as much of the remaining 1/2 cup of flour as to create a stiff but fluffy dough.
- Set in a warm place to rise. About 1 – 2 hours depending on how warm your house is. If your house is really cold, you can warm up the oven for 30 seconds. Then turn it off and put the dough in there to rise.
- Shape into preferable shape and size. You can add a filling or make them pull-apart rolls if desire. If you desire to make a loaf of bread, grease a loaf pan and set in there.
- Let rise in a warm place for 15 – 25 minutes.
- Bake for 25 – 30 minutes at 375 degrees if adding no fillings and cooking in a loaf pan. If adding fillings or cooking in different shapes, baking directions may vary.