Ingredients
- 3 cups All-purpose flour
- 3 teaspoons Sugar
- 1 packet Rapid rise yeast
- 1 cup Warm water (approx. 45°C)
- 3 tablespoons Olive oil
- 1 1/4 teaspoons Salt
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5–10 minutes until it becomes foamy.
- Mix the Dough: In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.
- Knead: Mix until a dough forms. Transfer to a lightly floured surface and knead for about 5–7 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 30–45 minutes (or until doubled in size).
- Shape: Gently punch down the dough and divide it into equal portions. Shape them into small loaves and place them into greased mini foil pans (as seen in the image).
- Second Rise: Cover the pans and let the loaves rise again for another 20 minutes while you preheat your oven.
- Bake: Bake in a preheated oven at 190°C (375°F) for 20–25 minutes, or until the tops are golden brown and the loaves sound hollow when tapped.
- Finish: For a shiny crust, brush the tops with a little melted butter or olive oil immediately after taking them out of the oven.
Enjoy your fresh bread!
