Lenten Bread

Combine the dry yeast that has been mixed with ¼ cup warm water, sugar, and salt in a large mixing bowl, stirring until the sugar and salt are dissolved.

Add the all-purpose flour gradually to the yeast mixture, alternating with the lukewarm water and oil, mixing well after each addition until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic.

Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides with oil.

Cover the bowl with a damp cloth and let the dough rise in a warm place for 20-25 minutes until it roughly doubles in size.

Preheat the oven to 400°F (200°C).

Turn the risen dough out onto a floured surface and gently shape it into a round loaf, being careful not to deflate it too much.

Place the loaf on a baking sheet or in a baking vessel, cover with a damp cloth, and let it rise for an additional 10 minutes.

Score the top of the loaf with a sharp knife in a simple pattern, then place it in the preheated oven.

Bake for 35-40 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.

Remove the bread from the oven and cool on a wire rack or clean surface for 10 minutes before slicing and serving.