Receiving Instructions
- Store unopened at room temperature for up to 18 months.
Preparation Instructions
- Bread mix (included)
- Yeast (included)
- 1 cup water, heated to 100°F
- 2 Tbs. olive oil
- Flour for rolling out
Empty Packet 1 (bread mix) in stand mixer fitted with dough hook. Add Packet 2 (yeast) and mix on low speed until combined.
Slowly add warm water and olive oil until all ingredients are moistened, scraping down sides as necessary. Turn speed up to 3 or 4 and continue beating/kneading until dough becomes smooth and elastic, approx. 5–10 minutes.
Remove dough from bowl and place on lightly floured surface. Knead dough for approx. 1 minute and form into a ball.
Place dough in well-oiled bowl, turning to lightly cover with oil. Cover with plastic wrap and tea towel and place in warm, draft-free area until doubled in volume, approx. 30–60 minutes.
Gently punch dough down and place on lightly floured surface. Roll dough into oval shape approx. 16"–17" long. Starting from long side, roll into cylinder shape. Pinch seam together. Turn over so seam is on bottom, pinch ends together and turn under slightly.
Place formed loaf onto parchment-lined sheet pan or silicone baking mat. Cover with towel and allow to rise in warm place until almost doubled in volume.
Preheat oven to 425°F. Using sharp knife, cut diagonal slashes approx. 2" apart and 1/2" deep across top of loaf.
Bake 20 minutes. Reduce heat to 350°F and bake additional 10–12 minutes until golden brown. Allow to cool on rack.
Bread Machine Instructions: Empty Packet 1 (bread mix) in bread machine pan. Follow manufacturer's instruction. Add Packet 2 (yeast). Add warm water and olive oil. Start dough cycle.
When dough cycle is complete, turn dough out onto lightly floured surface. Follow above instructions.
