Yeast Activation: In a large bowl, combine the water, sugar, and dry yeast. Stir gently, then cover and allow to sit for 5 minutes. This step activates the yeast, preparing it for the dough-making process.
Add Oil and Flour: Pour in the sunflower oil. Gradually sift the flour into the mixture, ensuring it’s well-incorporated. Sifting not only prevents lumps but also aerates the flour, contributing to a lighter bread texture.
First Rise: Mix until a sticky, viscous dough forms. Cover the bowl with a cloth and set aside in a warm place for 1 hour, allowing the dough to rise and double in size.
Second Mixing: After the dough has risen, stir it for about 30 seconds. Cover once more and leave to rest for an additional 30 minutes.
Shape the Dough: Lightly flour a work surface and roll out the dough into a rectangle. Fold it over itself, then cover with a bowl for 10 minutes, allowing it to rest.
Final Shaping: Flour the surface again and roll out the dough to your desired thickness. Shape it as you like, ready for baking.
Bake: Place the shaped dough onto a baking tray. Feel free to make a few decorative slashes on top. Bake in a preheated oven at 230°C (446°F) for 30-40 minutes, or until golden brown and cooked through.
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