Italian white bread

Ingredients for 1 servings:

• 450 g flour (Manitoba flour)
• 180 ml water, lukewarm
• 2 tbsp olive oil
• ½ tsp sugar
• 1 tsp sea salt
• ½ cube of yeast

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 5 minutes

baked only with Manitoba flour

Make a nice yeast dough from the listed ingredients. I always put everything in the bowl of my food processor and crumble the yeast onto the flour, then add the sugar and then the warm water. The salt goes on the edge. The oil doesn’t matter. Then let it knead for 10 minutes. You may need to vary the amount of water or flour; the dough shouldn’t stick to your hands at the end. If it does, just knead in a little more flour. Then put it in the oven set to 36°C and let it rise for a long time. With this flour, it can take up to an hour. Then I kneaded everything again and placed the dough in a cake ring. I greased it beforehand and set it to the smallest diameter. Let it rise again until you think the dough is about to overflow. Then I set the oven to 200°C and baked for 30 minutes. Then I removed the dough from the pan and baked it, without a baking sheet, for another 15 minutes at 190°C. When the bread sounds hollow, it is ready.