Bread

Dissolve the brewer's yeast in the warm water and then add a pinch of sugar.
Pour the soft wheat flour into the mixer and add a teaspoon of salt. Start Pasta Fresca for a few seconds. Add the water with the dissolved yeast and 4 tablespoons of oil.

Start the Pasta Fresca and knead for 3 minutes.
Take out the dough from the machine and shape it into a ball with your hands. Dust it with flour and place it in a large bowl. Cover it with a cotton cloth and let it rise for at least 30 minutes in a warm spot, away from any draughts.
When it has risen, place it back in the mixer and knead for another 3 minutes.

Take the dough out of Pasta Fresca, give it the shape you want and let it rest for 90 minutes.

Pre-heat the oven to 220°C and bake the bread for 20 or 40 minutes, depending on its shape (the bigger its shape, the longer it needs to bake), until the crust is golden brown.

Check the bread every now and then by pricking it with a wooden skewer. If the skewer comes out dry, remove the bread from the oven and cover it with a cotton cloth to keep it soft.

Useful tips:

- During the winter period, leavening can be helped by leaving the dough near a heat source;

- Use carbonated water for the dough as the mineral salts that it contains will improve the result.