Bolognese bread

Preparation:

Preparation: It is good to use a chopping board, but the kitchen table top is also fine as long as it is clean. Form a kind of mound with the flour with the top like that of a volcano. In there, put the yeast that you have already dissolved in half a glass of warm (not boiling) water, the salt and the oil. Mix well so that all the flour is incorporated forming a soft mass. As you knead it, add warm water (keep it in a pan near you) in order to reach the right consistency. The ball of bread must stick together and have elasticity. Once this is done, put the dough in a pan and cover with a cloth. Place everything near a radiator or wrap the pan in a cloth. Supervise; when you see that the ball has risen there are two cases: if you want a very thick bread with a soft crumb, bring the ball back to the table and knead it again as the first time and then put it all back to rise again. Otherwise place the dough in a pan that you have already greased with oil. Bake in a hot oven (about 150 degrees but varies from oven to oven. Learn by trial and error). There are many possible variations. On the dough you can brush some egg yolk (when baking) or insert into the dough cubes of raw ham, pieces of black olives, finely sliced onion and lightly cooked in a pan with a little oil and white wine, etc. Take it out of the oven when you see that the bread has taken on a deep blond colour. You can also prepare a certain amount to keep in the freezer. In this case, remove from the oven a little earlier when it has just begun to brown. When you take it out of the freezer, before placing it in a hot oven, wet it slightly under the tap.