- 500 g of Manitoba American Flour
- 1 cube (25 g) of fresh yeast or 10 g of dry fresh yeast
- 3 tablespoons of extra-virgin olive oil
- half a teaspoon of sugar
- 1 heaping teaspoon of fine salt
- 280 g water
Dissolve the yeast and sugar in a half glass of lukewarm water. Pour the flour, the dissolved yeast and sugar and the 3 tablespoons of oil onto the work surface or into the food processor (with dough hooks or plastic blades), and knead with the water and salt until you have a soft, smooth, elastic dough. Cover with plastic wrap and let rest for 30 minutes in the cold oven. Divide the dough into two pieces and put them into two greased loaf tins (around 26 cm long). Let rise in cold oven until it doubles in volume (1 1/2 hours). Take out of the oven, bring the temperature up to 180°C, and bake for 30 minutes. Remove from the oven, remove breads from the moulds and put them back in the switched-off oven for another 10 minutes.