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- 5.5 cups of flour
- 562.5 ml (2 1/4 cup) of water
- 2 1/4 tsp of active dry yeast
- 1/4 cup of sugar
- 2 tbsp. of olive oil
- 1 tbsp. of salt
- Butter (optional, for topping)
Mixing and Kneading the Dough
Now that we have our ingredients ready, it’s time to get our hands dirty (literally)! Start by dissolving the yeast in warm water with a pinch of sugar. This step ensures that the yeast is activated and ready to work its magic. Once foamy, mix in the flour, sugar, olive oil, and salt until a smooth, slightly sticky dough forms. Knead the dough until it’s elastic and springs back when touched.
Letting the Dough Rise
Patience is key when it comes to bread-making. Allow your dough to rise for about an hour in a warm, draft-free environment. Cover it with a clean towel or plastic wrap to prevent it from drying out. During this time, the yeast will work its magic, causing the dough to double in size and develop those desirable pockets of air that give bread its light and airy texture.
Shaping Your Bread
Once your dough has doubled in size, it’s time to shape it into loaves. Divide the dough into two equal portions and roll each into a rectangle about 20 cm wide. Starting from the shortest side, roll the dough into cylinders to create your loaves. Place them in oiled molds, cover, and let them rise for another hour.
Second Rise and Preparing to Bake
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