Basic Homemade Bread
Equipment
Ingredients
Ingredients
all-purpose flour
500 g
water
300 ml
active dry yeast
7 g
salt
10 g
olive oil
15 ml
Instructions
Activate the yeast
Dissolve the yeast in warm water with a pinch of sugar and let it foam for 5 minutes.
Mix the dough
Combine flour, salt, olive oil and activated yeast mixture in a large bowl until a shaggy dough forms.
Knead the dough
Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
First rise
Place dough in an oiled bowl, cover and let it rise until doubled in size.
Shape the loaf
Punch down the dough, shape into a loaf and place in a greased loaf pan.
Second rise
Cover the pan and let the dough rise again until it domes above the rim.
Bake the bread
Bake in a preheated oven at 220°C for 25-30 minutes until the crust is golden and the loaf sounds hollow when tapped.
Cool and slice
Remove bread from the pan and cool on a rack for at least 30 minutes before slicing.
Original recipe
Storage
Store in a paper bag or bread box at room temperature for up to 3 days; slice and freeze for longer storage.
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