Instructions
- Sift flour and measure again and keep aside.
- Add yeast and sugar in luke warm water and stir with a fork and keep aside for 10 mins.
- After 10-12 mins you will see the yeast blooming, stir it with a fork again.
- Add salt, olive oil and yeast in the flour and knead it gently to make a soft and supple dough.
- Transfer the dough into a greased bowl and cover it with a moist kitchen towel or cling wrap it.
- Keep the dough aside to rise into double it’s size. This may take 1-2 hours or even more, depending on the quality of the yeast used.
- Once the dough rises to double, transfer it to the counter and deflate it.
- Dust your hands and again knead the dough for another 10 mins. Don’t miss this step and make sure you knead it for a good 10 mins and shape it to a log.
- Pinch the sides well and place the dough log into a greased baking tin.
- Cover the tin with moist kitchen towel and again let the dough rise. This may again take 30-40 mins.
- Heat oven at 180 degree C. Brush glaze on the top of the risen dough and bake it in middle rack for 30-40 mins.
- If you see your bread top getting brown too fast, tent it with foil.
- Tansfer the tin to a cooling rack and allow the bread to cool completely before slicing.
- Once the bread loaf is completely cool, take a sharp bread knife and slice it evenly. If you want to store it for few days, collect all the slices together, cling wrap it and store in the fridge.
Recipe Notes
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Love : Shaheen
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