When I bake these yummy loafs they get devoured so fast. The recipe is so simple and there are not to many ingredients, which is nice because I usually have them in the house. I can whip them up at any time. You can make the dough ahead of time and freeze the uncooked loaf until the day you want to make them. Just remember it takes about 5 hours to thaw and rise before you can bake it.
Here is the recipe:
1 Pag. active dry yeast
2 cups warm water
1 tsp. sugar
2 tsp. salt
2 tsp of dry Basal flakes
2 tsp olive oil
5-1/2 cups all-purpose flour
Dissolve yeast in the warm water. Them add the sugar, salt, Basal, olive oil, and 3 cups flower. Beat on high for few minutes. then turn mixer to low and slowly add the remaining flower. Then once all the flower is mixed turn on to a flowered surface and kneed the dough until smooth and elastic. Place in a greased blow, tun over to grease the top and then cover. Let it rise until the dough has doubled in size. (About 1 hour)
Punch down the dough and turn on a flowered surface; divide the dough in half. Shape the dough into 2 loafs. About the length of a cookie sheet. Then place seam side down on a greased baking sheet. Cover and let rise until doubled in size. (about 30 minutes)
With a knife make a few shallow cuts diagonally across the top of the loaf. Then rub some olive oil over the tops of the loaf.
Bake at 400 degrease for 20-25 minutes of until golden brown.