1. Activate the Yeast: In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for about 5-10 minutes. You’ll know it’s ready when the mixture becomes foamy on top, indicating the yeast is active and ready to work its magic. If it doesn’t foam, your water might have been too hot or too cold, or your yeast might be old.

2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Make sure they are well combined so the salt is evenly distributed throughout the bread.

3. Mix the Dough: Add the apple cider vinegar and olive oil to the foamy yeast mixture. Gradually add the dry flour mixture to the wet ingredients, stirring with a wooden spoon or a sturdy spatula until a shaggy, somewhat sticky dough forms. Don’t overmix; just combine until there are no dry streaks of flour.

4. First (Quick) Rise: Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm spot for 30-45 minutes. The dough should visibly increase in size, becoming about 1.5 to 2 times its original volume. This quick rise is essential for developing flavor and texture.

5. Shape the Loaf: Gently flour a clean work surface. Turn the risen dough out onto the floured surface. Using floured hands, gently fold the edges of the dough towards the center a few times to create a round or oval shape. Avoid pressing out all the air; you want to maintain that airy structure.

6. Prepare for Baking: Lightly grease a baking sheet or line it with parchment paper. Carefully transfer the shaped dough to the prepared baking sheet. If desired, lightly dust the top of the loaf with a little more flour and make a few shallow slashes across the top with a sharp knife or a bread lame. This helps the bread expand evenly in the oven.

7. Bake to Golden Perfection: Preheat your oven to 400 F (200 C). Place the baking sheet with the dough into the preheated oven and bake for 30-35 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

8. Cool Before Slicing: Once baked, transfer the bread to a wire rack to cool completely before slicing. This step is crucial! Slicing hot bread can make it gummy inside. Allowing it to cool lets the internal structure set and improves the texture significantly.