Mix the wet ingredients and yeast

• In a large bowl, combine the lukewarm water, sugar and salt.
• Sprinkle the yeast on top, then add the olive oil.

Add the flour

• Stir in most of the flour until the dough 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 the dough by rolling a small piece between your hands: if it sticks to your fingers, add more flour; if it is smooth and elastic, it has enough flour.

First rise

• Cover the bowl with a cloth and 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, oiling 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

• Form the dough into loaves and place them in oiled bread pans.
• Cover with a cloth and let rise until doubled in size.

Check the proof

• Poke the loaf in a corner: if the indent springs back, it needs more rising; if it stays indented, it is ready to bake.

Bake the bread

• Bake on the middle oven rack at 180 °C until lightly browned on top and bottom.

Cool and finish

• Remove the bread from the pans and let the loaves cool on a cloth.
• Butter the tops of the warm loaves if desired.