Basic Bread Dough

1/2 Kg. Of baker’s flour (strong)
25 g. of baker’s pressed yeast, non-chemical.
250 g. of water
5 g. of sugar
10 g. of salt
Plastic wrap

Put on the blade guard carefully.
Mix the yeast with the water in the mixing jug at speed 4, 30 degrees, 15 seconds. Optionally, you can add a little olive oil.
Put the dry elements into the jug: the flour, the sugar and the salt. Mix at speed 4, 30 degrees, 2 minutes.
Using the spatula, lower the dough towards the center of the jug and mix again at 4, 30 degrees, 2 minutes. Repeat the operation once more.
Carefully remove the dough from the mixing jug and place it in a large bowl covered with plastic wrap.
Let it ferment 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.
Let it rise again for 1 hour.
Bake the bread in the oven with a fan at 250 degrees for 5 minutes and 220 for another 20 minutes.

Prepare original varieties of bread 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, caramelized onion, bacon or cheese to the bread. Use a maximum of 10% of the weight of the flour.