white bread

Ingredients for 1 servings:

• 1 kg wheat flour type 405
• 800 ml water, lukewarm
• ½ cube of yeast
• 1 handful of salt, approx. 15 – 20 g
• oil

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 40 minutes

according to Croatian peasant tradition

Dissolve the yeast in the lukewarm water. Add the salt and stir well with a wooden spoon until the salt has dissolved. Now add the flour and stir in. The dough should be worked continuously with a wooden spoon and never by hand. The dough needs to rest for about 2 hours, kneading occasionally so that it does not overflow the sides of the bowl. When the dough has visibly increased in volume, transfer it to a greased pan. Knead again with a spoon, otherwise air pockets will form when the thick batter is poured in. Let it rise in the pan for another 30 minutes and then transfer it to the oven. Bake for 50-60 minutes on the middle rack at 220°C (top/bottom heat). The bread should form a nice brown crust.