Bread

Method

Dissolve the fresh yeast in lukewarm water and let stand for 5 minutes. Mix the flour and salt in a large bowl, then add the yeast mixture and combine until a shaggy dough forms. Knead for 10 minutes by hand or 8 minutes in a mixer until smooth and elastic. Place in an oiled bowl, cover, and leave to rise at room temperature for 2 hours until doubled in size. Turn the dough onto a floured surface, gently shape into a round loaf, and place on a baking sheet lined with baking paper. Cover and prove for 1.5 hours until puffy. Score the top with a cross, spray with water, and bake at 220°C for 35-40 minutes until golden and hollow-sounding when tapped.