Loaves

The ingredients are for 8/9 loaves.

Dissolve yeast with 100 g of water and a teaspoon of sugar.

Mix the yeast with the flour, 4 tablespoons of olive oil, salt and about 2 liters of water "dead" (let sit for deposit any limestone), not adding it all at once, but little at a time, checking the consistency of the dough should be elastic.

Knead well and make it rise divided into 8/9 loaves for about an hour, until the dough doubles in volume.

Spent the time, knead briefly each loaf and, to help the leavening, the knife two double slashes.

Leave the bread to rise for about an hour, then bake it in the oven covered with foil for 20 minutes, remove the foil and continue cooking for another 15 minutes.

In very humid weather, you may need to leave the bread in the oven for about ten minutes left, upside down.

If desired, add to the mixture one or two boiled potatoes and crushed, by decreasing the amount of water.