A kilo of homemade bread (or airy batons)

Ingredients

• Dough:
• warm water – 0.5 l
• yeast – 1 tbsp
• sugar – 2 tbsp
• salt – 0.5 tsp
• sunflower oil – 2 tbsp
• plain flour – 4 glasses

Method

1. Step 1

   A simple dough: yeast and sugar in a bowl, pour on well-warmed water, leave 5 minutes to wake.

   
2. Step 2

   Add salt, oil and flour gradually. Knead until soft and it leaves the hands. Cover with a cloth 1 hour to rise. No eggs.

   
3. Step 3

   Knock back and divide in two. Roll each piece lightly to the length of your tray.

   
4. Step 4

   Roll up tightly, pinch the seam and set seam-down on parchment. Flatten slightly to shape.

5. Step 5

   Prove 30–40 minutes under film or a cloth.

6. Step 6

   Slash the risen batons with a sharp knife and bake at 170°C about 30 minutes. Cover with foil if the top colours too fast; remove it for the last 10 minutes to brown.

   
7. Step 7

   Bon appetit!