- 2 tbsp Fresh yeast plus a pinch more
- 1 1/4 cup water warm (not hot)
- 1/8 cup sugar
- 1 tsp salt
- 1 tbsp vegetable oil
- 3-3 1/2 cups Flour
- Place the yeast and water in a small mixing bowl and mix until dissolved.
- Add the sugar and mix well until the sugar is completely dissolved.
- Allow the yeast to bubble a little before moving to the next step.
- Move the yeast mixture to a large mixing bowl or a bread maker.
- Add the salt, oil and flour and mix well. If using a bread maker, choose the kneading program. If using a bowl, mix until the ingredients are incorporated then move the dough to the table and knead there.
- Knead the dough until it’s smooth, elastic and a little sticky but not too much so that you are not able to work with it. If it sticks to the bowl or bread maker, it’s to wet. Add a little more flour if this happens.
- Clean the large mixing bowl, dry and lightly oil it.
- Move the dough back to the large mixing bowl and cover with plastic wrap. This prevents the dough from getting dry.
- Let the dough rise in a warm place until it doubles in size (it could take up to an hour in colder kitchens)
- Pre heat the oven to 350 F.
- Remove the wrap and gently punch the dough to remove air bubbles.
- Move the dough to the table and roll it. Alternatively you can spread it into a rectangles then fold the sides in until you get a smaller, narrower rectangle that fits into the loaf pan.
- Add a strip of baking paper to the bottom of the loaf pan and the ends. This will help you remove the bread when done.
- Move the roll/rectangle to the loaf pan, with the seams down.
- Cover the loaf with plastic wrap and let the dough rise again until it doubles in size.
- Place a rack in the middle of the oven, add the loaf pan and bake for 15-20 minutes or until the bread is lightly golden. It should sound hollow when tapped on top. If you want an extra crispy crust, keep baking for additional 5 minutes.
- Remove the loaf pan from the oven and take the bread out using the baking paper strip.
- Allow the bread to cool on a rack or cutting board until safe to touch.
- Wrap the bread in a dry kitchen towel made from 100% cotton. Allow to completely cool then it’s ready to serve
- Store wrapped in the kitchen towel, in large a zip bag, at room temperature for up to 5 days.