Ingredients
3 cups all-purpose flour (divided: 1 cup, 1 cup, 1 cup)
3 teaspoons sugar
1 packet (2 1/4 tsp) rapid-rise yeast
1 cup warm water (about 105°F–110°F)
3 tablespoons olive oil
1 1/4 teaspoons salt
Instructions
1. Mix the Starter
In a heavy-duty gallon Ziploc bag, combine 1 cup flour, 3 tsp sugar, and the packet of rapid-rise yeast.
Pour in 1 cup warm water. Seal the bag tightly, pressing out excess air.
Squeeze and knead the bag with your hands until the ingredients are fully combined. Let sit for 10 minutes to bloom.
2. Add Oil and Salt
Open the bag and add 3 tbsp olive oil, 1 1/4 tsp salt, and 1 second cup of flour.
Seal the bag and knead again until completely smooth.
3. Add Final Flour & Knead
Add the remaining 1 cup of flour to the bag.
Seal and knead until a cohesive dough ball forms and pulls away from the sides of the bag. (If too sticky, add 1-2 extra tablespoons of flour).
4. Shape & First Rise
Remove the dough from the bag and place it onto a lightly floured surface. Knead by hand for 2–3 minutes until smooth and elastic.
Divide the dough evenly into 3 small loaf portions (or 1 full-sized loaf) and shape into mini loaves.
Place into greased mini aluminum loaf pans (or a standard 8×4 loaf pan). Cover loosely with a towel and let rise in a warm spot for 30–45 minutes, or until doubled in size.
5. Bake
Preheat oven to 375°F (190°C).
Brush the tops lightly with melted butter or oil for a golden crust if desired.
Bake mini loaves for 20–25 minutes (or 30–35 minutes for a full-size loaf) until golden brown and hollow-sounding when tapped.
Cool on a wire rack before slicing.