Spanish bread
Description
Homemade baking for tea. The dough is rolled out into a sheet, brushed with olive oil, and rolled into a log. As a result, the bread has a light olive flavor, and its cross‑section looks like a snail. The bread is baked with steam. Details,
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Sift the flour into a deep bowl, add salt, sugar, dry yeast and stir. Pour in warm water, stir. Add 3 tbsp olive oil, knead a smooth dough that does not stick to the hands. Knead for at least 7 minutes. Place the dough in a bowl greased with olive oil, cover with plastic wrap and set in a warm place to rise for 1 hour.
- 3
Step 3
The dough should double in volume.
- 4
Step 4
Divide the dough into 2 parts. Roll each into a rectangular sheet, 5‑7 mm thick.
- 5
Step 5
Brush the dough sheet with olive oil, roll it up, and firmly pinch the seam and edges.
- 6
Step 6
Place on a baking sheet lined with parchment paper. From the edge of the loaf, leave a 2–3 cm margin and make a cut (8–10 cm) with a sharp knife down to the bottom of the dough, and do the same on the other side of the loaf. Cover the pieces with plastic film and put them in a warm place for proofing for 40–50 minutes.
- 7
Step 7
Preheat the oven to 220 °C, place a deep baking sheet on the lower rack, and on the next rack put the risen bread. In the lower baking sheet pour 300 ml of boiling water and quickly close the oven. Bake the loaves for 15–20 minutes until golden brown.
- 8
Step 8
Cool completely on a rack, covering with a kitchen towel.