Categories: baking, bread, vegan
Ingredients
- 3/4 cup warm water
- 1 tablespoon sugar
- 1 packet active dry yeast (2 1/4 teaspoons )
- 1/4 cup extra virgin olive oil (plus extra for the bowl and drizzling)
- 2 1/4 to 2 1/2 cups all-purpose flour
- 1 teaspoon salt
Directions
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Add water and sugar to the workbowl of a standing mixer fit with a dough hook. Sprinkle in the yeast and let sit for 5 minutes.
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Mix in the olive oil.
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Add 1 cup of the flour along with the salt. Mix on low until well incorporated, and then turn the speed up to medium and mix for 3 minutes.
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Add another 1/2 cup of flour and mix well, starting on low and then switching to medium speed. Then add another 1/2 cup of flour, again starting on low and switching to medium. Knead on medium for about 5 minutes. You may occasionally have to get in there with your hands if the dough starts climbing up the hook. It should become smooth and elastic and slightly sticky. At this point, incorporate flour by the table spoon, until it is no longer sticky. When it starts to seem dry, stop adding flour. This could be anywhere between 1/4 and 1/2 cup. Knead again on medium until it is smooth.
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Meanwhile, drizzle about a tablespoon of olive oil into a large bowl. The dough will double in size, so make sure you have enough room. Form the dough into a ball and place in the bowl, tossing it around to coat with oil. Cover the top in plastic wrap and put in a warm place. Let dough rise for about an hour, or until doubled in size.
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Now gently remove the dough from the bowl and place on a clean, dry surface. I don’t ever have to flour the surface, but if it seems sticky or the surface is very warm, you may need to. Gently form the dough into a long oval. Now roll out and form a loaf that is roughly 14 inches long and 4 inches wide.
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Place on a lightly greased baking sheet. Score it across the top in three diagonal slices, drizzle with a little olive oil and let rise for about 15 minutes. In the meantime, preheat the oven to 375 F.
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Place in the oven and bake for 25 minutes. Lower the heat to 350 F and bake an additional 10 to 15 minutes. Use tongs to check the bottom, if it seems to be browning too much, then transfer the bread directly to the oven rack for the remaining baking time.
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It’s sometimes tough to know if the bread is baked perfectly, but the outside should be golden brown. Remove from the oven and let sit for 10 minutes before slicing in. If the inside is a little undercooked, no worries, just note that for next time. Sometimes there is trial and error involved when baking a new bread.
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Slice and serve! Wrap up any remaining bread (as if!) with plastic wrap to keep fresh.