Adapted from CookArr.
- 500 grams all-purpose flour
- 330 ml luke-warm milk
- 100 ml oil
- 1 (tea?)spoon of sugar
- 1 teaspoon salt
- ½ cube of yeast or 1 pack of dry yeast
- Mix flour, salt, sugar, yeast and mix lightly, then add lukewarm milk (35-39°C) and oil.
- Mix on slow speed, then keep increasing speed until you reach maximum and the dough gets firm and sticky.
- Scrape leftover flour and other ingredients into the bottom of the bowl few times to mix everything.
- Let the dough rise 30 to 60 minutes in the bowl, covered with a large plate or a clean cloth.
- Sprinkle flour all over the risen dough and using the scraper, detach it from the bowl, then move it into the baking form or onto a baking sheet.
- Let the dough rise for another 1-2 hours, make sure it doesn’t overflow — if that happens, just move the overflown dough from sides to the top (fold it).
- Preheat the oven to 180°C, place the dough in the oven and bake for 20 minutes.
- You can place a heat-resistant bowl of hot water 5 minutes before baking to make the inside humid and bake better quality bread.
- After 20 minutes of baking test the bread: pierce it diagonally across with long wooden stick and take the stick out — it should be clean of the dough. Otherwise lower the temperature to 150°C and let the bread sit for another 5 minutes and test again. Repeat this 5-minute test until the stick comes out clean.