Summary

Ingredients

• 42 g yeast
• 50 ml water, lukewarm
• 750 g flour
• 2 teaspoons salt
• 2 tablespoon vegetable oil
• some fat to work with
• Grease for the tin

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Instructions

1. Mix the yeast in a bowl with about 50 ml of lukewarm water and let stand for about 10 minutes. Then stir in 3 tablespoons of flour and cover this pre-dough in a warm place for about 1 hour.
2. Put the rest of the flour in a bowl (keep some flour), add about 280 ml of lukewarm water, the salt and the oil and knead everything with the pre-dough into a dough for about 10 minutes.
3. Grease the hands and rolling pin. Divide the dough into four equal portions, shape them into oval loaves and roll them out with a rolling pin to about 1 cm thick.
4. Place the bread on the greased tray, cover and let rise for another 20 minutes. In the meantime, preheat the oven to 240 ° C (top / bottom heat, convection: 220 ° C).
5. Brush the top of the bread with oil and scratch a pattern with a knife. Bake in the oven on the middle rack for approx. 10-15 minutes, until the breads are lightly browned.