Traditional White Bread

I am very happy to bake this traditional white bread !
It is light, soft and tastes great!
 Nothing like fresh home made bread! 

 Ingredients:
All purpose flour- 3 and 1/4 cup,
Salt- 1tsp,
Active dry yeast- 1 packet-7 gms,
Sugar- 1 and 1/2 tbsp,
Luke warm water- 1 and 1/4 cup,
Olive oil - 1 and 1/2 tbsp - You can use butter,
Some extra flour for dusting.

Method:
Grease 9x5 loaf pan.
In a bowl or measuring cup,dissolve yeast and sugar in luke warm water.

Stir with spoon to dissolve the sugar.
Leave it for 5 to 7 minutes to foam up.
Take a medium size bowl and pour the foamed yeast mixture in it.
Pour olive oil.

Stir.
Whisk flour and salt in a bowl.

Add 2 cups of flour and stir in circular motion with a fork.

Add 1/2 cup more flour and stir in circular motion with a wooden spoon.

Add 1/2 cup more and stir and then add the rest of the flour.

The dough will be very sticky.
Dust the counter with flour ,and then transfer the sticky dough.

The way to knead the dough will be to stretch the dough with the back of your palm and then fold and then turn the dough and then stretch and continue kneading this way.
Keep kneading the dough by sprinkling some flour on the counter,till the dough does not sticky to the counter.
Total time of kneading the dough will be 10 minutes.
The dough will be smooth and to test the dough is ready or not,make a indentation in the dough. 

If the indentation stays then dough is ready.
Grease bowl with olive oil and then transfer the dough to it.
Toss the dough in the bowl to evenly coat  the dough from all sides.

Cover with a towel and keep in warm place for the dough to rise- 1 hour - the dough will double in size ( If the weather is hot then damp the towel lightly ).

Once the dough  has risen ,punch to let air out.

Transfer the dough to a lightly floured counter.

Make a round ball of the dough and by lightly stretching the sides.

As you pull the sides below,pinch the ends.
Cupping with both palm,give shape to the dough and place it in the greased loaf pan.
Tuck the sides.

Brush the dough with olive oil.

Cover with cloth and  keep in warm place.
Let it rise for 40 minutes.

15 minutes before the  final rising time of the dough is left ,pre heat oven to 425 F or 220 C.
Transfer the dough to bake for 30 minutes.
After 7 minutes lower the temperature to 375 F or 180 C.
Bake till the top is golden brown.

Put a foil on top if the crust is browning before the baking time.
Once the bread is baked ,take the loaf pan out and brush the crust with butter.

Remove the bread from the pan to cool on wire rack completely.

It will take 1 to 1 and 1/2 hours to cool.
Once cool,you can slice the bread with a serrated knife ( as the bread is very soft,cut thick slices)
Spread butter on a slice and enjoy the home baked bread!
Cover with a plastic wrap to keep the bread soft.