Ingredients

• • • • 500g all-purpose flour
    • 10g salt

• • • 10g sugar
    • 10g dry yeast
    • 300ml warm water (around 110°F/43°C)
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• • 2 tbsp olive oil (or melted butter)
  • 1 tbsp milk (optional for a softer crust)

Directions

1. Activate the Yeast

• • In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for 5-10 minutes, until it becomes frothy and bubbly.

2. Mix the Dough

• • • • In a large mixing bowl, combine flour and salt.
    • Add the activated yeast mixture and olive oil.
    • Mix together until a dough begins to form. If the dough is too sticky, add a little more flour, a tablespoon at a time.

• Knead the dough for 5-8 minutes on a lightly floured surface until smooth and elastic.

3. Let the Dough Rise

• Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

4. Shape the Dough

• • • Punch down the dough to release air bubbles.

• Shape it into a loaf by folding the dough over itself and rolling it tightly. Place the shaped dough in a greased loaf pan.

5. Second Rise

• • Cover the loaf with a towel and let it rise for an additional 30-40 minutes, or until it has risen slightly above the pan.

6. Bake the Bread

• • • Preheat the oven to 375°F (190°C).
  • Brush the top of the dough with milk (optional) for a soft crust, or a little olive oil for a golden finish.

• Bake for 30-40 minutes, or until the bread sounds hollow when tapped on the bottom.

7. Cool and Serve

• • • Let the bread cool on a wire rack for at least 10 minutes before slicing. Enjoy warm or toasted!

Serving Suggestions

• • • Serve with butter and jam for breakfast.
    • Pair with soup or salad for a light lunch.
    • Make sandwiches with your favorite fillings.
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• Enjoy as a side with a hearty dinner.

Cooking Tips

• • Ensure the water temperature for activating the yeast is not too hot, or it can kill the yeast.

• Knead the dough well to develop the gluten, which gives the bread its soft texture.