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Mix the flour, salt, yeast and sugar in a bowl (never sprinkle the salt directly on the yeast), add the warm water and knead for 2-3 minutes until you get a soft dough. If the dough is too hard, add a few teaspoons of water. Add the oil near the end of the mixing process. When ready, pour the dough into the mold with baking paper. Fill only half of the mold with dough, as it will double in volume as it cooks. Cover it with a clean cloth and leave it in a warm environment for about 40 minutes to swell. Place the water in a small heatproof bowl into the preheated oven (to fill the oven with steam). When the dough has doubled in volume, gently brush water over the loaf with a brush, sprinkle with poppy seeds and place the mold in the oven. Bake the bread for 200-220 e 35-40 minutes. Before taking it out of the oven, check that the bread is completely cooked by inserting a wooden stick (if the stick comes out clean, the bread is done). Immediately remove the hot bread from the mold to allow the moisture to evaporate.