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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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bread Ingredients:
175 ml water, 115-120 degrees |
11 g active dry yeast |
220 g all purpose flour |
1/2 tsp. salt |
1/4 tsp. sugar |
1 1/2 tsp olive oil |
Directions:
1. Combine water and yeast, let set 5 minutes, until yeast is dissolved and coming to the top of the water, stirring occasionally. Meanwhile, combine flour, salt and sugar in a large bowl.
2. Add yeast mixture to flour mixture and stir with wooden spoon until flour is moistened. Stir in oil. Dough should be soft and slightly sticky. With hands, shape dough into a ball. Turn dough out onto a lightly floured surface and knead 10-12 minutes or until smooth and springy.
3. Rub shortening on all sides of a large bowl. Flour lightly. Form dough into a ball, place in bowl, turning once to coat on all sides, then cover and let rise in a warm place until double in size- about 40 minutes. If indentation stays when presed with finger, dough is ready.
4. Gently deflate dough by pressing fist into it. Re-shape into a ball, place on lightly floured surface, cover and let rise until double in size- 40 minutes.
5. Spray a cookie sheet with non-stick spray. Pull dough ball into an 18 by 6 rectangle by pulling sides away from each other. Place diagonally on prepared cookie sheet, press down with gently with fingers until about 1/2 thick, cover and let rise until double in size- about 30 minutes. Dough's surface will be bumpy.
6. Preheat oven to 375 degrees. Lightly dust bread with flour and bake 25-30 minutes or until golden brown and it sounds hollow when thumped. Remove from oven. Slice.
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