- 500 g of White Bread Mix
- 1 sachet of Spadoni dried yeast
- 2 tablespoons of extra-virgin olive oil
- 280 ml of lukewarm water
Pour 500 g of White Bread Mix, 1 sachet of Spadoni dried yeast, which you will find inside the bag of flour, and 2 tablespoons of extra-virgin olive oil into a bowl or into the food processor. Pour in 280 ml of lukewarm water, little by little, while stirring. If you are using a food processor, knead for a few minutes using the spiral or hook attachment if you have one, or otherwise using the plastic blade, turning it on and off intermittently, with the air vent open. The dough should end up elastic, smooth and homogeneous, but not hot. If you are kneading by hand, work the dough on a flour-covered surface for at least 10 minutes, folding it onto itself many times. Cover with a cloth and leave to rise for 30/45 minutes in a warm place (at around 28°C, for example near the radiator) – if it is cold, it will not rise! On a flour-covered surface, gently stretch the dough into a cylinder, cut it into three equal pieces with a knife, and ease them into 3 small, well-greased loaf tins (or 2 bigger ones – disposable ones are fine), leaving the tins at least half empty. Cover with a cloth and leave to rise in a warm place until they have tripled in volume, which will take around 2 or 3 hours. Place in an oven pre-heated to 200°C (not a fan oven), on the bottom shelf, for around 25 minutes, taking care not to burn the crust; remember that small shapes cook faster, and that different sizes should not be cooked together! Turn off the oven, take out the loaves, remove them from their tins and return them to the oven for another 10 minutes, to let them dry out. Cool them on a rack and slice them.