- 15g (1/2 oz) compressed yeast
- 1/2 cup lukewarm water
- 1/2 tsp sugar
- 3 cups plain flour
- 1 tsp salt
- 1 tbsp oil
- 1 cup lukewarm water, extra
- extra plain flour
This is the hard-crusted bread of Italy. Good to eat with cheese; toasts well, too.
Crumble yeast into basin; add the 1/2 cup warm water, sprinkle sugar into water, cover, stand in warm place 15 to 20 minutes or until mixture is slightly foamy. Sift flour and salt into large china or glass basin, make well in centre, pour in yeast mixture, oil and extra water. Mix with hand, squeezing dough well, until dough starts to leave side of the basin.
Place dough in plastic bag, seal with rubber band, stand in warm place about 30 minutes or until dough has doubled in bulk.
Turn dough onto lightly floured surface, knead well for about 5 minutes, using as little flour as possible.
Shape into a round, place on lightly greased oven tray dust top thickly with extra flour, slash top as shown; make cut about 2.5cm (1 in) deep. Put dough in cold oven, turn to moderately hot, bake 45 minutes.