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- Ingredients
- Recipe
- Wheat500 g
- Biological Yeast15 g
- Sugar2 tablespoon
- Water450 ml
- Oil40 ml
- In a large bowl place 1 cup (American) of wheat flour, the fresh yeast or the dry yeast, the sugar, and mix well with a spatula to add.
- The sugar won't make the bread sweet, it will just be like 'food' to help with fermentation.
- Add 300 ml of warm water and mix well to incorporate. Cover the bowl and let it rest for 15-20 minutes for the yeast to act (sponge)
- After that time, add the oil, stir well, put the salt, and the flour little by little, mixing very well after each addition.
- Add the rest of the water (150 ml) and the rest of the flour, mixing well with a wooden spoon until obtaining a creamy and homogeneous mass.
- The correct point for the dough is when it slowly falls off the wooden spoon.
- Pour the dough into a bread mold (30 cm x 12 cm) greased with plenty of butter or mold release agent.
- Dip a spatula in water and smooth the entire surface to make the dough evenly in the pan.
- Cover with plastic wrap and a tea towel and let rise until doubled in size, about 50 minutes.
- Take to bake in preheated oven at 180 degrees for 45 minutes. Remove from the oven, let it cool, unmold and let it cool on a wire rack.
- Then serve this wonder of homemade bread without egg and milk!
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