veganProof the yeast
In a large bowl, stir together Warm Water, Granulated Sugar, and Active Dry Yeast. Let the mixture sit for 10 minutes until it looks foamy on top and smells pleasantly bready.
Make the dough
Add All-purpose Flour, Fine Salt, and Ground Cardamom to the yeast mixture, then drizzle in Vegetable Oil. Stir with a spoon until a shaggy dough forms, then knead it in the bowl or on a lightly floured counter for about 8 minutes until the dough is smooth, soft, and elastic.
Let it rise
Grease a clean bowl with a little extra oil, shape the dough into a ball, and turn it in the bowl so the surface is lightly coated. Cover it and let it rise in a warm spot for 45 to 60 minutes, until it has roughly doubled in size.
Shape the loaf
Punch the dough down gently to release the air, then place it in a lightly oiled round baking pan. Press and stretch it into a thick round, then use your fingertips or the back of a spoon to make the traditional shallow grooves on top.
Second rise
Cover the pan loosely and let the dough rise for 20 to 30 minutes, just until it looks puffier and springs back slowly when you touch it lightly.
Preheat the oven
Heat the oven to 375° F while the dough finishes its final rise.
Bake the bread
Slide the pan into the hot oven and bake for 25 to 30 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped.
Cool and serve
Let the bread cool in the pan for 10 minutes, then move it to a rack and let it cool just enough to slice cleanly. Serve it warm, plain, or with tea or coffee.
