Name: Spanish Bread
Yield: 0
Ingredients: Dry yeast - 8 gram; Flour - 500 gram; Salt - 10 gram; Sugar - 1 Tsp; Olive oil - 3 tbsp; Water - 270...300 Ml; Olive oil - 2 tbsp

Recipe information

Cooking:

Servings per container:

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Ingredients for - Spanish Bread

Dough

1. Dry yeast 8 gram

2. Flour 500 gram

3. Salt 10 gram

4. Sugar 1 Tsp

5. Olive oil 3 tbsp

6. Water 270...300 Ml

Layer

1. Olive oil 2 tbsp

How to cook deliciously - Spanish Bread

1. Stage

Put all the ingredients for the dough in the bucket of the oven.

2. Stage

Select the "Dough" mode. In my oven it lasts for 2 hours. 20 minutes.

3. Stage

This is the kind of delicate, airy dough we get.

4. Stage

Knead the dough. Divide into two equal parts, cover with cling film or a bag and leave for 35-45 minutes in a warm place to rise.

5. Stage

Roll out the dough 5-7 mm thick, brush with 1 tablespoon of olive oil and roll up (be careful, the oil may leak!). Pinch the bottom seam well. Place on a baking tray lined with baking paper. Do the same with the second piece of dough.

1. Stage. Spanish Bread: Roll out the dough 5-7 mm thick, brush with 1 tablespoon of olive oil and roll up (be careful, the oil may leak!). Pinch the bottom seam well. Place on a baking tray lined with baking paper. Do the same with the second piece of dough.

6. Stage

From the edge of the loaf of bread step back 2-3 cm and make a deep cut (8-10 cm) with a sharp knife to the bottom of the workpiece, do the same with the second side of the loaf. Cover the workpieces with cling film or a bag and put them in a warm place for proofing for 40-50 minutes.

1. Stage. Spanish Bread: From the edge of the loaf of bread step back 2-3 cm and make a deep cut (8-10 cm) with a sharp knife to the bottom of the workpiece, do the same with the second side of the loaf. Cover the workpieces with cling film or a bag and put them in a warm place for proofing for 40-50 minutes.

7. Stage

Preheat the oven to 220 ° C, put a deep tray down, a little higher, put the browned bread, pour 300 ml of boiling water into the bottom tray and quickly close the oven. Bake our loaves for 15-20 minutes. Use your oven as a guide!