Ingredients for 1 Kilo (35.27 Oz) Loaf of bread
200 ml. (6.8 fl oz) Water
500 Gr. (17.63 oz.) 0 White flour
30 Gr.(1.05 oz.) Brewer's yeast
2 Tablespoons extra virgin olive oil
1 Tablespoons salt
1 Teaspoon sugar
Pour the water, that must be at room temperature, in a large bowl, then add yeast, salt, extra virgin olive oil, a large pinch of sugar and stir until the yeast has dissolved
Add the flour, little by little, and stir until the dough will take shape
Put the dough on a wooden or marble table, dusted with flour and start to knead it with your hands
Use the palm of your hands, pushing the dough toward the centre.
If the bread dough is too wet and sticks to your hands and the table, dust it with flour.
On the contrary if the dough is dry, every now and then wet your hands with water.
Knead vigorously the dough for 10 to 15 minutes. The dough must be soft, slightly elastic, homogeneous and doesn't stick to your hands.
Make a ball with the dough, put it in the bowl, covering with a damp towel and let it rise for at least 4 hours.
After 4 hours, cut the dough, make a loaf and put it inside a baking-pan
Place in preheated oven to 250 C (482 F) reducing the temperature to 200 C (392 F) in the moment you put the pan into the oven.
Bake 40 to 50 minutes.
The bread is ready when it becomes to brown and from the crust
Once cooked it must be very lightweight.