Yeast dough shaped into an oblong loaf, risen again in a loaf pan until puffed, and baked in a dry oven until browned and hollow-sounding when tapped; turned out of the pan and cooled on a rack.
Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.
⚙ KneadingBowlStand mixer
💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3
Cover and Let rise about an hour in a warm place, until the dough doubles in size.
⚙ ProofingPlastic wraporKitchen towel
💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
4
Shape the dough into an oblong loaf and place it in loaf pan lined with parchment paper.
Loaf pan
💡Shape a tight loaf the length of the pan: it fills the pan evenly, and the bread rises tall instead of spreading sideways.
5
Cover and Let rise 30 minutes, until the loaf has risen.
⚙ ProofingPlastic wraporKitchen towel
6
Preheat the oven to 190°C (375°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
7
Bake 35–40 minutes, until the loaf is browned and sounds hollow when tapped on the bottom.
⚙ BakingOvenLoaf pan
💡Tapping the bottom of the loaf is the test: baked bread sounds hollow; if the sound is dull, put it back in the oven for a few more minutes.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Turn the loaf out of the pan and let cool on a rack before slicing.
Cooling rack
💡Bread left in the hot pan sweats, and its crust softens: turn it out right away and cool it on a rack.
407calories
10 gprotein
69 gcarbs
8 gfat
● protein 11%● carbs 71%● fat 18%
Per serving (164 g), of 4 servings
For the Dough base ·
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⚖ About the ingredients
White flour: measured in cup in this recipe: 1 cup = 125 g · 364 kcal per 100 g · More about White flour →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Dry yeast: measured in tsp in this recipe: 1 tsp = 4 g · 325 kcal per 100 g · More about Dry yeast →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
🔧 Tools needed (4) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Cooling rack· Also works: Oven rack (Oven rack)· 💡 Workaround, changes the dish: Plate (Bottom sweats and softens)
Loaf pan· Also works: Round pan (Shorter baking time) · Disposable pan (None)
Bowl· Also works: Pot (None)
🧻 Consumables: Kitchen towel or Plastic wrap
Helps, not needed: Stand mixer
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Sesame on top · Egg wash · How long to cool (completely) · Oats on top · Slash along the top of the loaf (long slit) · Seeds on the egg wash (Sesame) · Paprika on top · Sunflower seeds on top · Pumpkin seeds on top · Nigella seeds on top · Milk in the wash
The template: loaf pan lined with parchment paper
What's left of the dough for sprinkling: the rest of the seeds
