Fresh Baked Bread Boules

In a small bowl, dissolve salt, sugar, and yeast in warm water and allow yeast to proof (it will develop a foam or bubbles which looks like the head of beer) for 15 minutes.

Place flour in a stand mixer fitted with a dough hook and slowly pour the proofed yeast mixture, until dough comes together. Transfer dough to a floured surface and knead for about 3 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise for about 1 hour; it will double in size.

After 1 hour, punch the dough down and allow it to rise again for another hour (it will not rise as much the second time). Preheat oven to 400°F.

Divide the dough in half. Place one half on a floured surface and keep the remaining half covered with a towel. Shape dough into a circle by pulling from the side and pushing the dough under and up from the bottom to form a dome, rotating to make it circular.

Grease a round cake pan for each loaf and place dough in pan. Repeat with remaining dough. Cover with a piece of plastic wrap coated with nonstick spray. Let dough rest 10 minutes.

Brush with melted butter. Bake until crust is golden brown and crispy, 30–35 minutes. Remove from oven and let rest 10 minutes in pan. Remove from pan and enjoy!