Ingredients:

Hot water: 1 ½ cups (370 ml)
Dry yeast: 2 tablespoons (10 g)
Flour: 4 cups (500 g)
Salt: 1 teaspoon
Preparation Steps:

Activate the Yeast:
In a large bowl, mix 370 ml of warm water with 10 g of dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy.
Make the Dough:
Add 500 g of flour and 1 teaspoon of salt to the yeast mixture. Stir with a spoon or your hands until a rough dough forms.
Knead the Dough:
Place the dough on a floured surface and knead by hand for 8-10 minutes until it becomes smooth and stretchy. If it’s too sticky, add a bit more flour, one spoon at a time.
Let the Dough Rise:
Put the dough in a lightly oiled bowl, cover with a damp cloth, and leave it in a warm spot for 1-2 hours until it doubles in size.
Shape the Dough:
After rising, press the dough to remove air bubbles, shape it into a loaf or other desired form, and place it on a baking sheet with parchment paper or in a greased loaf pan.
Second Rise:
Cover the dough again and let it rise for another 30-45 minutes until it doubles in size.
Bake the Bread:
Preheat the oven to 200°C (400°F). Bake the bread for 25-30 minutes until the crust is golden and the loaf sounds hollow when tapped.
Cool and Serve:
Let the bread cool on a wire rack before slicing. Enjoy warm or at room temperature.
Tips:

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