Warm water: 375 ml (1½ cups)
Sugar: ½ tablespoon (7 g)
Dry yeast: 7 g (about 2¼ teaspoons)
Flour: 500 g (4 cups), plus extra for dusting
Salt: 1 teaspoon (6 g)
Sunflower oil: 2 tablespoons (30 ml)
Directions:
Activate the Yeast:
In a bowl, combine 50 ml warm water, ½ tablespoon sugar, and 7 g dry yeast. Mix thoroughly and let sit in a warm place for about 10 minutes until frothy.
Make the Dough:
In a large mixing bowl, combine the activated yeast mixture with 375 ml warm water. Gradually add 500 g sifted flour and 1 teaspoon salt. Mix until a dough forms.
Knead the Dough:
Add sunflower oil and knead the dough for about 5-7 minutes until smooth and elastic. If the dough is sticky, add more flour as needed.
First Rise:
Cover the dough with a cloth and let it rise in a warm place for about 30 minutes or until it has doubled in size.
Shape the Dough:
Once risen, sprinkle a clean surface with flour. Stretch and fold the dough as shown in the video, then form it into a ball. Dust with flour.
Second Rise:
Line a baking pan with parchment paper and dust it with flour. Carefully transfer the dough to the pan, cover it, and let it rise again until doubled.
Preheat the Oven:
Preheat your oven to 200°C (400°F).
Make Cuts and Bake:
Once the dough has risen, make slashes on the top. Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped.
Cool the Bread:
Let the bread cool on a wire rack before slicing.
Serving Suggestions:
Serve warm with butter or olive oil.
Use for sandwiches or toast.
Cooking Tips:
Make sure your water is warm, not hot, to avoid killing the yeast.
Knead the dough well to develop gluten for a better texture.
Nutritional Benefits:
Homemade bread contains no preservatives and can be tailored to your dietary preferences.
Whole wheat flour can be used for added fiber.
Dietary Information:
Vegetarian
Can be made vegan by substituting oil for butter.
Nutritional Facts (per slice, based on 12 slices):
Calories: 120
Fat: 2 g
Carbohydrates: 23 g
Protein: 4 g
Storage:
Store in an airtight container at room temperature for up to 3 days. Freeze for longer storage (up to 3 months).
