This recipe asks for a total of 1 hour of rising, 30 minutes of baking and 30 minutes of resting.
makes 1 loaf
1 ¾ cups (437ml) warm water
3 ¼ teaspoons yeast
2 teaspoons sugar
2 teaspoons salt
1 tablespoon (20ml) olive oil
5 cups (840g) flour
- Combine the water, yeast and sugar in a bowl. Stir to combine and sit for 5 minutes to activate the yeast (The water should be warm enough to activate the yeast but not too hot or too cold).
- Add the yeast mixture, salt, oil and flour to the bowl and use a fork to stir until roughly combined.
- Pour the mixture onto a clean surface and knead for 5 to 10 minutes until it comes together into a smooth and elastic ball of dough. At first it may seem to not come together or seem too sticky or dry but add more water or flour as needed until a smooth and elastic ball is formed.
- Lightly oil a bowl and place the dough ball inside. Cover with a cloth and sit the bowl in a warm place for 30 minutes to rise. It should almost double in size after the 30 minutes.
- Oil a bread loaf pan.
- Punch the ball of dough and knead the air out for a few seconds. Mould the dough into the shape of a bread loaf. Place the dough into the bread pan. Cover and allow to rise in a warm place for another 30 minutes.
- Preheat oven to 180 degrees Celsius (356 F) and uncover the bread pan.
- Use a knife to slash the top of the dough and lightly spray it with oil.
- Bake for 30 minutes or so until risen and the top has browned and become crispy.
- Allow the bread to sit and rest for 30 minutes before cutting.
- I used normal all-purpose plain flour but you could use bread flour or Italian "00" flour if desired.
- In step 3, make sure you take the time to knead into a smooth and elastic ball. If you feel that the mixture is too dry and not coming together then add a little bit of water until it is at the right consistency. If the dough is too wet, then slowly add more and more flour until the desired consistency is achieved.
- Add some dried herbs to make it an Italian bread loaf.
The nutrition information above is an approximate guideline.