- Transfer the dough onto a floured surface. Flatten it slightly to release any trapped air. Divide the dough into three equal parts and form each into a ball.
8. Second Proofing
- Place the dough balls in a 450g loaf pan and cover with a cloth. Let rise for about 50 minutes, or until the dough fills 80-90% of the mold.
9. Baking
- Preheat the oven to 170°C (340°F). Bake the loaf for 25-30 minutes, or until the surface is golden brown.
10. Cooling and Serving
- Remove the bread from the oven. Let it cool in the pan for a few minutes before transferring to a cooling rack. Once cool, slice and enjoy!
Helpful Tips for the Best Bread:
- Substitute Oil: Feel free to use vegetable, canola, or sunflower oil instead of olive oil.
- Adjust Bake Time: Each oven is unique, so adjust bake time accordingly.
Bread Serving Suggestions
This bread is perfect on its own or as a base for sandwiches, toasts, or breakfasts topped with butter, jam, or avocado.
Storage Tips:
- Room Temperature: Store in a sealed bag or container for up to 3 days.
- Freezing: Wrap the loaf in plastic wrap and place it in a freezer-safe bag for up to 3 months. Thaw before serving.
Why You’ll Love This Recipe:
- No-Knead: Minimal effort required.
- Diet-Friendly: Free from eggs and butter.
- Soft and Versatile: Great for sandwiches and toasts.
- Affordable: Uses simple pantry ingredients.
