Kritika Handa
Choose high-quality flour, fresh yeast, and proper salt for optimal dough texture and flavor.
Dissolve sugar in warm water, then sprinkle yeast on top; let it froth to ensure proper activation.
Knead dough on a floured surface for 8-10 minutes until smooth and elastic, developing the gluten network.
Allow dough to rise in a warm, draft-free area until doubled in size for a light, airy loaf.
After the first rise, shape the dough into a loaf or rolls; ensure even distribution for uniform baking.
Preheat oven to 375°F (190°C) and bake for 25-30 minutes until golden brown and hollow-sounding when tapped.
Let bread cool on a wire rack to prevent a soggy bottom and maintain crust crispiness before slicing.