Classic Basic Bread Recipe

Instructions

1. In a small bowl mix dry yeast (or crumbled fresh yeast) with 40 g flour (1/4 cup), sugar and 60 ml water. Stir to mix the ingredients, cover with clean cloth, and let the yeast froth to a foam for 5 minutes.
2. Sift the remaining flour into a clean work surface, make a well in the center, add the prepared yeast and oil and sprinkle a teaspoon of salt around the sides.
3. Add 250-300 ml lukewarm water to make the dough. Bring together with your hands and knead for 10 minutes, keeping your fingers together as if they were a spatula and using your thumb to press down on the dough and stretch it. Bang the dough against the work surface occasionally to activate the gluten.
4. Alternatively put all the ingredients in the food processor fitted with the dough hook and mix until a dough ball forms.
5. Lightly grease a loaf pan (13x30 cm), cover with baking paper, brush the bottom with oil and transfer the dough in. Brush again lightly with some oil, cover with a clean towel and let rise in a warm place for at least 1 hour until it doubles in size.
6. Preheat oven to 210 °C (standard baking).
7. Score the loaf with a sharp knife and bake for 35 minutes. Once ready, transfer the loaf to a metal grid. Cool completely before cutting into slices.

• Servings : 10
• Ready in : 120 Minutes
• Course : Main courses
• Recipe Type : Basic doughs, Breads, Freezer-friendly, Kids are cooking
• Ingredient : All-purpose flour, Flour, Olive oil, Salt, Sugar, Yeast