Fresh from the oven: Rocio‘s bread recipe
1. "I mash half a cube of fresh yeast in a large bowl and then pour in a teacup of lukewarm water — you need about 5 fl oz.
2. Then I add two tablespoons of olive oil. If you want, you can also add some salt. We Majorcans tend not to, as we love unsalted bread in our pa amb oli.
3. Next, I gradually knead wheat flour into the yeast mixture until the dough is easy to form into a round shape. I then let the dough rest in a warm place until it has doubled in size. In the summer I put the bowl in the sun covered with a dry towel; in the winter I leave it by the fireplace in the finca — my bread dough grows wonderfully there.
4. When the dough has risen enough I knead it again and shape it into a nice even ball that I then place on a greased baking tray. To grease it, I use olive oil — no butter. Before my dough goes into the oven, I sprinkle it with flour. Sometimes I cut a few patterns into it with the knife, but mostly I leave the dough untouched so that a beautifully smooth crust forms during baking. I bake the bread at 180°C/350°F for about 30 minutes.
friends — tip: try adding nuts, dried tomatoes or olive pieces to your dough. Delicious!