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Ingredients
- 1 Tablespoon Salt
- 1 Tablespoon Sugar
- 1 package (1/4 Oz. Size) Fresh Fast-acting Yeast
- 1-1/2 cup Warm Water, Between 100° And 115°F
- 4 cups All-purpose Flour, Plus Some Extra For Kneading
- 1/4 cups Melted Butter
Method
- In a small bowl, dissolve salt, sugar, and yeast in warm water and allow yeast to proof (it will develop a foam or bubbles which looks like the head of beer) for 15 minutes.
- Place flour in a stand mixer fitted with a dough hook and slowly pour the proofed yeast mixture, until dough comes together. Transfer dough to a floured surface and knead for about 3 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise for about 1 hour; it will double in size.
- After 1 hour, punch the dough down and allow it to rise again for another hour (it will not rise as much the second time). Preheat oven to 400°F.
- Divide the dough in half. Place one half on a floured surface and keep the remaining half covered with a towel. Shape dough into a circle by pulling from the side and pushing the dough under and up from the bottom to form a dome, rotating to make it circular.
- Grease a round cake pan for each loaf and place dough in pan. Repeat with remaining dough. Cover with a piece of plastic wrap coated with nonstick spray. Let dough rest 10 minutes.
- Brush with melted butter. Bake until crust is golden brown and crispy, 30-35 minutes. Remove from oven and let rest 10 minutes in pan. Remove from pan and enjoy!
