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Ingredients:
- Flour - Italian Double Zero - 1.1 lbs (Used Antimo Caputo Chef's)
- Yeast - Active Dry - 0.25 oz (1 packet of Fleischmann's 3 pack)
- Water - Warm - 1 + 1/4 cups
- Sugar - Agave Nectar - 1 tsp
- Salt - Kosher - 1 tsp
- Butter - Melted - 1 tbsp

Instructions:
- In a small microwaveable bowl, mix the 1/4 cup of water and the agave nectar together and microwave for about 10-15 seconds in 5 second intervals (should be between 100-110°F when done).
- Mix/dissolve the yeast in the water for about 10-15 minutes to bloom the yeast
- After the yeast has bloomed, in a stand mixer with the dough hook and bowl lubed with butter, put the yeast, salt, and remaining water in the bowl.
- Slowly mix in the flour while scraping down the sides every so often until it comes together in a cohesive ball (about 5-10 minutes) while adding additional flour, if needed
- In a big buttered bowl (should be double the size), place the dough in the bowl (It'll be easy if you lube up your hands to make transfer easier)
- Place the bowl in a warm area with a clean rag over the bowl and wait an hour for dough to about double in size
- On a floured work service/space, flatten the dough out while folding in two opposite sides like a pamphlet
- Turn it 90° and repeat
- Relube the bowl (if needed) and place the dough back in, covered with the rag
- Wait another 30 minutes
- About 10-15 minutes in, preheat the oven to 465°F
- About 5 minutes before the oven is preheated, place the dough in a buttered and floured 9x5 pan, covered
- Once everything is ready, turn the oven to 425°F, place the pan in the oven
- Bake for 30 minutes
- Rest for 15 minutes before cutting
- Cut a slice with a serrated knife
- Smear some butter on the slice
- Enjoy


Alternative Method:
If you want to make this bread in a bread maker (on the dough setting), braid it, shape it into a U, have an egg wash on top (optional), and bake it at the same temperature as above on a greased cookie sheet, make sure it gets pulled after 20 minutes.


Closing Notes:
I made this on a whim and it ended up being beautiful and delicious. I apologize if I don't have a gluten free variant attached, I wanted to get this in as fast as possible.

I made this for a homemade Italian Sunday dinner because garlic bread and meatballs. I am going to make a cucumber sandwich to give it a real test run