Hops Bread

Combine warm water, sugar, and active dry yeast in a large bowl and let sit for 5-10 minutes until foamy to activate the yeast.

Add 4 cups of flour and salt to the yeast mixture and stir with a wooden spoon until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead for 8-10 minutes, adding more flour if needed, until the dough becomes smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

Preheat the oven to 400°F (200°C).

Punch down the risen dough and divide it into 4 equal portions, shaping each into a round ball.

Place the dough balls on a greased baking sheet, cover lightly with a cloth, and allow to rest for 10-15 minutes for a second rise.

Bake in the preheated 400°F (200°C) oven for 30-35 minutes until golden brown and the bread sounds hollow when tapped on the bottom.

Remove the bread from the oven and transfer to a wire rack to cool slightly before serving.