Bread

Preparation:

Preparation: Put the water in a cup and dissolve the brewer's yeast and add 1 teaspoon of sugar. Let it rest for 5 minutes, meanwhile put the flour in a fairly large container, add the salt and mix, add the oil then the water with the yeast and mix well. If you see that after a while you knead the dough continues to stick to your fingers put a little flour then continue to knead everything on a surface until you get a nice smooth dough. Put the dough back into the clean container (it must be large, otherwise it won't rise!) and cover with a napkin. Let it rise for at least 2 hours. Take a large pan, put either a little oil or baking paper. Take the leavened dough, knead it again and make balls the size of a little more than a walnut, mash them a little and put them in the pan at a distance from each other. Put the tray with all the balls in the oven and let it rise again for at least 1 hour, better if 2. See that the dough doubles again. Remove the pan from the oven. Heat the oven to 200-220 degrees, bake the bread (if you want it nice and golden on top, spread a little oil on the surface) and let it cook until you see it turn pink. With my convection oven it takes 10-15 minutes at most.