Mix the dough base

• In a large bowl, combine the lukewarm water, sugar and salt.
• Sprinkle the yeast on top, then add the olive oil.
• Stir in part of the flour until the mixture becomes too hard to stir.

Knead the dough

• Flour your hands to keep the dough from sticking.
• Keep adding the remaining flour and knead until a smooth, elastic dough forms.
• Test by rolling a bit of dough between your hands: if it sticks, add more flour; if it is smooth and elastic, it has enough.
• Knead for about 8 to 10 minutes.

First rise

• Cover the bowl with a cloth.
• Let the dough rise until doubled in size.

Punch down and second rise

• Oil your hands and punch down the dough.
• Pull the dough away from the sides of the bowl and oil the bowl as you go around.
• Work the dough together and flip it so the smooth side is on top.
• Cover with a cloth and let rise until doubled.

Shape the loaves

• Punch down the dough and divide it between two oiled loaf pans.
• Form the loaves, place them in the pans and cover with a cloth.
• Let rise until doubled in size.
• Poke a corner of the loaf: if the indent springs back it needs more time, if it stays indented it is ready.

Bake

• Bake on the middle oven rack at 375 °F until lightly browned on top and bottom.
• Remove the bread from the pans and let the loaves cool on a cloth.
• Butter the tops of the warm loaves if desired.