Place yeast, sugar and warm water in a jug. Whisk
with a fork until yeast has dissolved. Stand in a
warm place for 10 minutes or until frothy.
Sift flour into a large bowl. Stir in salt, yeast
mixture and olive oil. Mix to form a soft dough.
Turn out onto a lightly floured surface. Knead
dough for 10 to 15 minutes or until smooth and
elastic. Place in a large, lightly greased bowl.
Cover and set aside in a warm place for 1 hour or
until doubled in size
Using your fist, punch dough down. Knead until
smooth.
Grease a baking tray well with olive oil cooking
spray or olive oil. Shape dough into a 15cm round
loaf. Place on prepared tray. Cut a shallow criss-
cross pattern in centre of dough.
Cover with lightly greased plastic wrap. Set aside
in a warm place for 30 to 40 minutes or until
dough has almost doubled in size. Meanwhile,
preheat fan-forced oven at 200°C/180°C. Brush
dough top with egg.
Dust with extra flour. Bake for 35 to 40 minutes.
Turn bread, top side up, onto a wire rack to cool.
Serve at room temperature.
Originally Submitted
7/12/2012
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