traditional homemade bread

1. Activate the Yeast:

• In a large bowl, mix the lukewarm water (370 ml) and dry yeast (10 g). Stir gently and let it sit for 5-10 minutes until the yeast is dissolved and bubbly.

2. Make the Dough:

• Add the flour (500 g) and salt (1 teaspoon) to the yeast mixture. Stir with a wooden spoon or your hands until a lumpy dough forms.

3. Knead the Dough:

• Transfer the dough to a lightly floured surface and knead by hand for 8-10 minutes until it is soft and elastic. If the dough is too sticky, gradually add a bit more flour, one spoonful at a time.

4. First Rise:

• Place the dough in a clean bowl lightly oiled to prevent sticking. Cover it with a damp cloth and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

5. Shape the Dough:

• Gently punch down the risen dough to release any air bubbles. Shape the dough into a loaf or your preferred shape, and place it on a baking sheet lined with parchment paper or in a greased loaf pan.

6. Second Rise:

• Cover the dough with a cloth and let it rise for another 30-45 minutes, or until it has doubled in size again.

7. Bake the Bread:

• Preheat your oven to 200°C (400°F). Bake the bread for 25-30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

8. Cool and Serve:

• Remove the bread from the oven and allow it to cool on a wire rack before cutting. Enjoy your freshly baked bread warm or at room temperature!