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Method Prep:20min › Cook:30min › Extra time:3hr › Ready in:3hr50min
In a bowl dissolve the yeast with sugar and tepid water. Allow to sit till frothy, about 5 minutes.
Add the flour, olive oil and salt and mix it well. Work it on the table, with your hands and make it into a smooth dough. Put it back in the bowl, cover it with a cloth and let it rest in a warm place for 1 hour.
Work it with your hands for 10 minutes, you can add some extra flour if the dough it is too sticky or some extra water if too dry. Shape it into two long logs and lay them alongside each other on a greased baking tray. Cover with the cloth again and let it rest for a couple of hours.
Preheat the oven at 180 C / Gas 4.
Bake the loaves for 30 minutes. Wait for them to cool down completely before enjoying them.
Ciao Alida, thank you for sharing this amazing recipe! I liked the look of this one and tried it out for the first time yesterday. Easily the best bread I have ever tasted.
My Son, who despises brown bread, wolfed three slices with butter before it had cooled down.
I cut back slightly from 25 to 20g of Allinson dried active yeast, followed your recipe, and baked for an additional 5 minutes. I used Tesco's own brand strong brown flour. Using this amount of yeast is probably what made the bread so light - I laid out 2 half-baguette sized sausages of dough to 'rest', and they expanded to about three times their original volume.
The result was an amazingly light, slightly crusty loaf that tastes so good that I'm nervous my next batch won't live up to this one! Honestly, don't be put off by the amount of yeast - If you like bread, you have to try this recipe. - 18 Feb 2014
Hmm, I haven't made the recipe but I think there is a potential problem with the amount of yeast being specified: 25g - really? One pack of instant dried yeast is 7g; 25g is 4 packs. Perhaps you mean a different type of yeast, maybe the fresh stuff? - 10 Oct 2012