Get this recipe with exact measurements on my website: http://www.dimitrasdishes.com/recipes/the-best-homemade-bread-recipeMakesone loaf:1 and 1/2 teaspoons dry active yeast2 teaspoons sugar1 and 1/2 cups tepid water2 cups all purpose flour2 cups bread flour1 teaspoon salt1/4 cup olive oilSesame seeds (optional)Begin by proofing the yeast. Combine the yeast, water, and sugar and mix. Set aside about 8 minutes until the yeast is activated. It is ready when a puffy cloud forms over the water. Your yeast is good and ready!Combine the flour with the salt in the bowl of a tabletop mixer and mix the ingredients to combine. Add the yeast mixture and the olive oil. With the dough hook attachment, knead on low speed for 7-8 minutes.This can also be done in a large bowl by hand. The kneading time will increase to 10-12 minutes or until the dough is soft and smooth.Place the dough in an oiled bowl covered with a kitchen towel or with plastic wrap. Set aside to rise until doubled in size. This takes about 45 minutes to 1 hour. It may take longer if it is cold in your home.Preheat oven to500 degrees Fahrenheit, 260 degrees Celsius.Tip: If you have a cast iron pan and a pizza stone place the cast iron pan on the lowest rack of your oven and the pizza stone in the middle rack. Place them in the oven while the oven is cold so that the pizza stone does not crack. Let them warm while the oven is preheating. Doing this will help you create bakery style bread rings. Crusty on the outside and soft on the inside.Punch the dough down and form into a ball. You may also form it into a baguette. I prefer the round shape.Place the formed dough onto a half sheet pan lined with parchment paper and cover with a clean towel. Set aside to rise about 30 minutes. It will almost double in size.Brush the top of the dough with water. Make 4 decorative slices on top and sprinkle with sesame seeds if desired.To create a nice crusty top, pour 1 cup of ice water in the cast iron pan to create steam. Place the baking tray with the dough on it on the middle oven rack. Reduce the oven temperature to 450 degrees Fahrenheit, 232 degrees Celsius. Let it bake for 30 minutes.Remove the bread from the pan and place directly onto the pizza stone and bake 5 more minutes. This will make the bread have an extra crispy crust.Allow the bread to rest at room temperature at least 30 minutes before slicing. This will allow the steam to distribute throughout the bread and create a very moist interior.Warm the bread in the oven for 5 minutes before slicing.Enjoy!Official Facebook Page: https://www.facebook.com/dimitrasdishesInstagram: https://www.instagram.com/dimitras.dishes/Pinterest: https://www.pinterest.com/dimitrasdis0637/Twitter: https://twitter.com/DimitrasDishesHere are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)My cutting board: http://amzn.to/2e2p8EDKitchen Aid Mixer: http://amzn.to/2dQXU0bFood Processor: http://amzn.to/2eXcvZdMicroplane: http://amzn.to/2eL2vToMadeleine Pan: http://amzn.to/2dQU1smCheesecake Pan: http://amzn.to/2eXaGeQVitamix Blender: http://amzn.to/2eXcvbHNonstick pan: http://amzn.to/2eL804tCast iron pan: http://amzn.to/2dQYfjsPastry Bag: http://amzn.to/2e2v0xDHalf sheet baking pans: http://amzn.to/2fcv7cDThanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!