Ingredients
- 1/2 Kg. baker’s flour (strong).
- 25 g. of pressed baker’s yeast, not chemical.
- 250 g. water
- 5 g. sugar
- 10 g. salt
- Film paper
Optional:
- 2 tbsp extra virgin olive oil.
Preparation:
- Carefully place the blade guard on the blades.
- Mix the yeast with the water in the mixing jar at speed 4, 30 degrees, 15 seconds. Optionally, you can add a little olive oil.
- Put the dry ingredients in the mixing jar: the flour, sugar and salt.
- Select “pastry”, speed 2, 12 minutes.
- Carefully remove the dough from the mixing jar and place it in a large bowl covered with cling film.
- Leave to rise in a warm place (between 20 and 40 degrees) for 2 hours.
- Remove the dough from the bowl. Shape it into a loaf and place it on baking paper.
- Leave to rise again for 1 hour.
- Bake the bread in a fan oven at 250 degrees Celsius for 5 minutes and 220 degrees Celsius for about 20 minutes more.
Tips…
- Prepare original varieties of bread by mixing different types of flour. You can also change the water for milk or beer and the oil for butter.
- You can add nuts, spices, caramelised onion, bacon or cheese to the bread. Use a maximum of 10% of the weight of the flour.
