INGREDIENTS
1 envelope (2-1/4 teaspoons) rapid rise yeast
1 cup warm water (around 110-115°) Warmer side of tap water should do but not hot!
2-1/2 cups all-purpose flour
3/4 teaspoon kosher salt
Olive oil, for greasing
Optional -You can add flavor with say the addition of rosemary but do not add something like fresh garlic. It throws the moister balance too far off.
INSTRUCTIONS
In the bowl of your stand mixer pour warm water (110-115°) and sprinkle in one packet of rapid rise yeast. Let the yeast bloom for 5 minutes. In the meantime grease a large bowl with olive oil and set aside for the proofing stage. In a medium bowl mix the salt in with the flour.
When the yeast is ready stir it into the flour until just combined. Using a dough hook, mix until the dough is smooth and tacky. Or knead it by hand. Have to say this is the tricky part when doing it by hand. 5 to 10 minutes should do. I did it for less and got quite the dense bread.
Then form the dough in to a ball and put it in the oiled large bowl. Roll the dough around a bit to coat with oil. Place a damp tea-towel over the top and place the bowl in a warm area to rise, double in size or about 1 hour.
Here comes the fun part: Punch down, form into a long log and slide into a cool, NON-preheated oven. Then preheat the oven to 375° (while the loaf is in the oven) and set the timer for 30 minutes. That’s it! But should you already have a hot oven you’ll need to do slits in the dough.