Homemade Bread

There is no better smell in the kitchen than that of freshly baked homemade bread – and from a few ingredients, with a little patience, anyone can make it.

1. Pour a little of the lukewarm water (600 ml) into a mug, mix in the sugar (1 teaspoon), and crumble in the yeast (40 g). In 10 minutes it rises and its top turns frothy – this is how you know the yeast is working.

2. To the flour (1 kg) add the salt (2 teaspoons), the activated yeasty water and the rest of the lukewarm water.

3. Knead it for at least 8-10 minutes, until you get an elastic, smooth dough that comes away from the bowl.

4. Covered, in a warm, draught-free place, let it rise to double in about 1 hour.

5. Gently turn it out, shape it into a loaf, and in a floured proving basket or on a baking-paper-lined tray let it rise a further 30-40 minutes.

6. Slash the top with a sharp knife, then in a preheated oven bake it at 220 °C for 15 minutes, then at 200 °C for a further 30-35 minutes, until crisp. It is right when it gives a hollow sound tapped on the bottom.

7. Let it cool completely on a rack before cutting into it – warm, its crumb is still "gummy".

Tip: Put a small dish of hot water in the bottom of the oven: the steam it creates gives a much crisper, nicer crust.